SIMPLE SHORTBREAD
Steps:
- Blend sugar and salt in processor. Cut in butter using on/off turns until blended and smooth. Blend in vanilla. Add flour and process until blended but still slightly crumbly, occasionally scraping down sides of bowl. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
- Position rack in top third of oven and preheat to 250°F. Divide dough in half. Press each half onto bottom of 8-inch-diameter cake pan or 9-inch-diameter pie dish. Bake shortbread 30 minutes. Rotate pans and continue baking until cooked through and very pale golden, about 30 minutes longer. Cool in pans on racks 10 minutes. Cut each warm shortbread while still in pan into 12 wedges. Cool completely. Using thin spatula, carefully transfer wedges to platter. (Shortbread can be prepared up to 4 days ahead. Store in airtight container at room temperature.)
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Liberty Gagne
[email protected]I made this shortbread for a party and it was a huge hit! Everyone loved it.
Annastazia Moyo
[email protected]This was the best shortbread I've ever had! It was so buttery and flavorful.
Lindelwa Zulu
[email protected]I followed the recipe exactly, but my shortbread turned out too crumbly. I'm not sure what went wrong.
Faizi Khan
[email protected]This shortbread was a bit too dry for my taste, but it was still good.
Chev Chelios
[email protected]I love this recipe! The shortbread is so light and flaky, and it's the perfect treat for any occasion.
Eric Blade
[email protected]This was my first time making shortbread and it was a success! The instructions were easy to follow and the shortbread turned out delicious.
mohsin shah
[email protected]I've made this shortbread recipe several times now and it's always a hit. It's so buttery and crumbly, and the perfect balance of sweetness.
Amanda Amanda
[email protected]This shortbread was so easy to make and turned out perfectly! I used a cookie cutter to cut out some fun shapes and my kids loved them.