Shortbread is a type of Scottish cookie made from butter, sugar, and flour. The large amount of butter creates a delicate and crumbly texture. Chad isn’t a big fan of shortbread. He says they are too crumbly, but that makes them perfect to me.
These are incredibly easy cookies to make. Just form the dough and press into the prepared baking dish. No rolling or intricate decoration required. You can use the fork to decorate the top of the shortbread, but I was in a rush for this photographed batch and just pierced all over.
Adapted from Yum Sugar
- 10 tablespoons unsalted butter softened at room temperature
- 1/4 cup powdered sugar sifted
- 1 1/2 tablespoons granulated sugar
- 3/4 teaspoons salt
- 1/4 cup cornstarch
- 1 1/4 cups all purpose flour
- Granulated sugar for sprinkling
- Preheat oven to 300 degrees F and butter an 8x8 baking dish.
- In a large bowl, beat together butter, powdered sugar, granulated sugar, and salt until light and fluffy.
- In a small bowl, combine cornstarch and flour.
- Beat the flour mixture into the butter and sugar, 1/3rd at a time, until crumbly dough forms. Press the dough into prepared dish in an even layer. Gently pierce a pattern into the top of the dough with a fork.
- Bake in preheated oven until edges are lightly golden, 45-50 minutes. Cool in pan for 20 minutes, then cut 3/4th of the way through into 16 squares. Sprinkle with sugar. Cool completely, then cut through to separate. Store in airtight container.