Classic Shortbread

  • Yield: Makes 32 rectangles
Classic Shortbread

Photography: Linda Pugliese

Source: Martha Stewart Living, December 2012

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. 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. 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. 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.

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