SUPER-EASY SHORTBREAD (3 INGREDIENTS)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Provided by TapestryThreads
Categories Drop Cookies
Time 55m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 300°.
- Cream butter and sugar together.
- Add flour and mix till texture is like clay.
- Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
- Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
- Let stand for 5 minutes, then cut into 24 squares while warm.
- Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
- Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
- Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
- Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
- Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
- Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!
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U mar farooq farooq
[email protected]I love this shortbread because it is so versatile. I have used it to make tarts, cookies, and even ice cream sandwiches. It is always a hit.
Gaming with Crazy
[email protected]This shortbread is the perfect holiday treat. It is easy to make and can be decorated with sprinkles or other toppings to make it festive.
Sandra Deakle
[email protected]I made this shortbread for a bake sale and it sold out in minutes. Everyone loved it and asked for the recipe. I will definitely be making this again for bake sales and other events.
Michelle Schwartz
[email protected]This shortbread is a keeper! I have already made it several times and it is always a hit. I love that it is so easy to make and the ingredients are always on hand.
Mohammed Jalal
[email protected]I am so glad I found this recipe. I have been looking for a good shortbread recipe for a long time. This one is perfect. It is easy to make and the results are amazing.
TDM SAGOR
[email protected]I made this shortbread for my husband's birthday and he loved it! He said it was the best shortbread he had ever had. I will definitely be making this again for special occasions.
Jayde Warrick
[email protected]This shortbread is the best shortbread I have ever had. It is so buttery and crumbly, and the flavor is amazing. I will definitely be making this again and again.
Nasrin Begum
[email protected]I have made this shortbread several times and it always turns out perfect. It is so easy to make and it is always a hit with my family and friends.
Urwa Malik
[email protected]I love that this shortbread is not too sweet. It is the perfect balance of sweetness and saltiness. I also love that it is so crumbly.
Shipon Ahmed
[email protected]This shortbread is perfect for any occasion. I have made it for parties, potlucks, and even just for a snack. It is always a crowd-pleaser.
Suneel Inayat
[email protected]I am not a baker, but I was able to make this shortbread with no problem. It is so easy to follow the recipe and the results are amazing. I will definitely be making this again.
Samuel Thomas
[email protected]I made this shortbread for a party and it was a huge hit! Everyone loved it and asked for the recipe. It is so buttery and crumbly, and the perfect balance of sweetness.
Ndalamo Magodi
[email protected]This shortbread is the easiest and most delicious shortbread I have ever made. I love that it only has 3 ingredients and is so quick to make. I will definitely be making this again and again.