Description
These classic, crumbly, and melt-in-your-mouth shortbread cookies utilize a high fat-to-flour ratio and confectioners’ sugar to achieve a delicate, fine-grained texture. Perfectly paired with a midday tea, this easy-to-master recipe produces professional, consistent results using only four simple pantry staples. The rectangular chill method ensures clean slices every time for a rustic but elegant treat.
Ingredients
10 tbsp unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
Instructions
Beat the room temperature butter and pure vanilla extract in a stand mixer until creamy.
Add the confectioners’ sugar and salt, mixing until fully incorporated.
Scrape down the bowl and slowly add the flour on the lowest mixer setting.
Mix only until the flour disappears to keep the dough tender.
Shape the dough into a uniform rectangular prism using plastic wrap.
Wrap tightly and chill for at least 1 hour to firm up the fats.
Preheat oven to 325°F (165°C).
Slice the chilled prism into even squares and place on a lined baking sheet.
Bake for about 10 minutes or until edges are set but pale.
Cool on a wire rack before serving.
Notes
Ensure the butter is truly room temperature before starting for proper emulsification. Do not overmix once the flour is added to prevent toughening the dough. Store in an airtight container for up to one week.
- Prep Time: 15
- Cook Time: 10
- Category: Baking
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 7g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg