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Traditional Shortbread Wedges

While these tender-crisp, butter-rich cookies were once associated mainly with the holiday season, they are now a year-round favorite.

  • Yield: Makes 8
Traditional Shortbread Wedges

Source: Martha Bakes, January 2011


  • 2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1 1/4 teaspoons coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan


  1. Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.

  2. Preheat oven to 300 degrees, with rack in upper third.

  3. Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.

  4. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Reviews (1)

  • Kymbyrlyn1 3 Feb, 2014

    I made this recipe and the texture was fantastic. However the recipe calls for coarse salt. That was NOT a good thing. Biting into the crunch of salt crystals wasn't pleasant. I will try again with a finer grain salt.