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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (4)

35 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0
Rating: 5.0 stars
12/20/2019
Excellent! I was actually looking for a lemon shortbread and didn't like what I found. I took this recipe and added a little lemon extract and light lemon glaze after baking. Although I didn't use the recipe as originally written, I am confident that the finished product wasn't affected and turned out perfectly.
Rating: 5 stars
12/17/2017
This is my new favourite shortbread recipe! I love the hint of saltiness, Walker’s Shortbreads have that too, but you need to use coarse salt, not table salt. If anything I’d say these are slightly too sweet for me and I’d consider using 2/3 a cup sugar (and in that case maybe 1 tsp salt?) for my taste. Basically they’re great the way they are, though, I served them last night at an event and had multiple people swooning over them and one Scotsperson saying they tasted like “home”.
Rating: Unrated
12/12/2016
I agree with the previous comment and wish I had read it first. That salt must be an error. I'm dipping them halfway in chocolate to try and mask the saltiness of them. Very disappointed. Martha's recipes are usually right on. I don't think they need anymore than 1/4 teaspoon. Shortbread shouldn't taste salty.
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Rating: Unrated
11/18/2016
I really think that 1&1/4 teaspoons of salt is too much. You can actually taste the salt. If I make it again, I would cut it down to 1 teaspoon or 3/4.
Rating: 5 stars
12/16/2012
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!