EASY BASIC SHORTBREAD
This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36 bars
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
- Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
- Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.
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[email protected]These shortbread cookies are the best! I love the buttery flavor and the crumbly texture. They're perfect for dunking in tea or coffee.
Mahar Aryyan
[email protected]Not a fan of these shortbread cookies. They were too crumbly and didn't have much flavor. I much prefer a shortbread cookie that's a bit more dense and buttery.
Paul Leavitt
[email protected]These shortbread cookies are a staple in our household. They're perfect for breakfast, a midday snack, or even dessert. I love how easy they are to make and how delicious they taste.
Bicky Xunar
[email protected]I've made this basic shortbread recipe countless times and it never disappoints. It's so versatile - I've added chocolate chips, dried cranberries, and even lavender buds to the dough. Always turns out delicious!
adjetey sowah
[email protected]Wow, these shortbread cookies are amazing! I love the way they melt in my mouth. I'm definitely going to be making these again and again.
Asheazi Emmanuel
[email protected]Meh, these shortbread cookies were just okay. They were a bit too dry for my taste and didn't have much flavor. I won't be making them again.
Daviedo Toxh (Mc Junior)
[email protected]These shortbread cookies are the perfect addition to my Christmas cookie platter. They're simple to make and always a crowd-pleaser. The buttery flavor and crumbly texture are just irresistible.
Kashif Shamas
[email protected]Not bad for a beginner baker like me! The shortbread turned out pretty well, although I think I might have overmixed the dough a bit. Still, they had a nice flavor and texture. I'll definitely try this recipe again.
Keyanno Keyanno
[email protected]Easy-peasy! This basic shortbread recipe is a lifesaver. I whipped up a batch for my afternoon tea party, and they were gone in a flash. So buttery and crumbly, just the way I like them. Definitely a keeper!