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Great-Aunt Annie's Traditional Shortbread

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This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.

  • Yield: Makes 12 wedges

Source: The Martha Stewart Show, May Spring 2007

Ingredients

  • Nonstick cooking spray
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 cups cake flour (not self-rising), sifted
  • 2 tablespoons coarse sanding sugar

Directions

  1. Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.

  2. 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.

  3. Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.

  4. 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.

  5. 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.

Reviews Add a comment

  • tanya1972
    14 JUL, 2011
    I added some vanilla halva to this recipe and it turned out really well. When it bakes, it goes a little chewy which was a lovely contrast to the crunchy shortbread.
    Reply
  • Cheffy192
    25 DEC, 2010
    These were a huge hit at our Christmas dinner. Instead of cooking them in a fluted tart pan I used a 9x13 pan and baked an enormous cookie. I added some pizzaz by making rows of tiny holes with a fork. After having cooked, I sliced the enormous cookie into bite size rectangles and dipped them in chocolate. Great!
    Reply
  • AnaWimsey
    17 MAR, 2010
    This makes the best-ever cheesecake crust - you'll never make another graham cracker crust after trying this! Ilevna
    Reply
  • AnaWimsey
    17 MAR, 2010
    This makes the best-ever cheesecake crust - you'll never make another graham cracker crust after trying this! Ilevna
    Reply
  • prinesskikio12
    27 DEC, 2008
    pie
    Reply
  • prinesskikio12
    27 DEC, 2008
    pie
    Reply
  • MS10185301
    21 AUG, 2008
    You really don't need a video.................SUPER easy!!!!!!!!!!
    Reply
  • MS10185301
    21 AUG, 2008
    The absolute best!!! And I just happened to have 8 oz. of Kerygold butter in the fridge!
    Reply
  • MS10843995
    24 MAR, 2008
    The video showed up for me in both Part I and 2. I can't wait to try it!
    Reply
  • bbbbmer
    12 FEB, 2008
    where's the video/?????
    Reply