GREAT-AUNT ANNIE'S TRADITIONAL SHORTBREAD
This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 wedges
Number Of Ingredients 6
Steps:
- Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
- Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
- Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
- Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.
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Mongontulga N
[email protected]I would recommend this recipe to others.
Diamon Mills
[email protected]This shortbread is not bad, but it's not the best I've ever had.
Micah Cyusa
[email protected]I've had better shortbread, but this recipe is still pretty good.
Shahd Elmohamady
[email protected]I'm not sure what all the fuss is about. This shortbread is just okay.
Miffi Efo
[email protected]This recipe is a waste of time. The shortbread is bland and tasteless.
Munir
[email protected]I've tried this recipe several times, and I can't seem to get it right. The shortbread always turns out too dense.
Kyamudin Alam
[email protected]I followed the recipe exactly, but my shortbread turned out dry and crumbly. I'm not sure what I did wrong.
Kritika Sharma
[email protected]This shortbread is a bit more time-consuming to make than some other recipes, but it's worth it. The extra effort results in a really delicious and unique shortbread.
Erald Hodaj
[email protected]I've made this shortbread several times now, and it always turns out great. It's a really versatile recipe. I've added different flavors to it, such as cinnamon, nutmeg, and even chocolate chips.
Ibraheem Khan
[email protected]This shortbread is easy to make and so delicious. I love that it's not too sweet. It's the perfect afternoon snack or dessert.
jean thompson
[email protected]I made this shortbread for a party last weekend, and it was a huge hit! Everyone loved it. I even had people asking me for the recipe.
Against all oddz Against all oddz
[email protected]This shortbread is the best I've ever had! It's so buttery and crumbly, and it melts in your mouth. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again and again.