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



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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)

99 Ratings
  • 5 star values: 35
  • 4 star values: 35
  • 3 star values: 18
  • 2 star values: 9
  • 1 star values: 2
Rating: Unrated
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.