Description
This classic shortbread recipe delivers tender, buttery cookies with a delicate crumb and subtle sweetness. With just a handful of simple ingredients, it’s easy to whip up a batch of these melt-in-your-mouth treats perfect for tea time or gifting.
Ingredients
Shortbread Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper to ensure easy removal of the shortbread after baking.
- Cream butter and sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3 to 4 minutes. This step is crucial for that tender texture.
- Add vanilla and dry ingredients: Stir in the vanilla extract thoroughly. Then, gradually incorporate the all-purpose flour and salt, mixing just until combined. Be careful not to overmix to keep the shortbread tender and crumbly.
- Press dough into pan: Evenly press the dough into the lined baking pan using the back of a spoon or your hands, ensuring a smooth and level surface for uniform baking.
- Bake shortbread: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the edges start to turn a light golden brown, indicating doneness.
- Cool and slice: Remove from oven and let the shortbread cool slightly to warm. While still warm, slice into squares for clean edges. Then transfer to a wire rack to cool completely before serving or storing.
Notes
- Make sure the butter is softened but not melted for the best texture.
- Pressing the dough evenly into the pan helps the shortbread bake uniformly.
- Cutting the shortbread while warm prevents cracking and gives neat squares.
- Store cooled shortbread in an airtight container at room temperature for up to a week.
- Optional: Sprinkle a little granulated sugar on top before baking for added texture and sweetness.
