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Classic Shortbread

  • yield: Makes 32 rectangles
Photography: Linda Pugliese

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Ingredients

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

Directions

  1. Step 1

    Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.

  2. Step 2

    Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.

  3. Step 3

    Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.

Source
Martha Stewart Living, December 2012

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Reviews (1)

  • 16 Dec, 2012

    I made two recipes of this for Christmas, 96 pcs. mind you, and my husband ate it ALL.......HIMSELF! It took him two weeks! He kept it hidden from me! I had to make more for the gift baskets. So, is it good? What do YOU think?! Now I'm making more to send to family out of state.....along with the recipe! This is also the recipe that my German mother-in-law uses. It IS excellent! If you like shortbread will not be disappointed!