Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Classic Shortbread 101 Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 25, 2021 Print Rate It Share Share Tweet Pin Email Yield: 8 wedges Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations. Ingredients 2 cups all-purpose flour 1 ¼ teaspoons coarse salt 1 cup (2 sticks) unsalted butter, softened, plus more for pan ¾ cup confectioners' sugar Directions Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put 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 sugar; beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture all at once; mix until just combined. Butter a 10-inch round springform or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes. Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals. 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. Can be stored in an airtight container up to 2 weeks. Cook's Notes For shortbread that bakes evenly and doesn't puff up in spots, follow these steps.1. Turn out the dough into a pan, and cover with plastic wrap (so it doesn't stick to your hands); press into a uniform thickness. Refrigerate.2. Using a paring knife, cut the dough into wedges. Using a wooden skewer (not a fork -- its tines will pull at the dough), prick the entire surface of the dough in a symmetrical pattern. Rate it Print