Shortbread—full of buttery flavor and a crumbly melt-in-your-mouth texture that few other cookies can deliver—is another item that must be included in most teatime menus. Brown sugar gives these a hint of molasses. For truly extraordinary results, instead of standard brown sugar, use muscovado sugar, which is made by a centuries-old process and has a deeper flavor.
Ingredients
Makes 10 large cookies
Step 1
1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
Step 2
2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
Step 3
3. Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)
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Reviews (4)
Back to TopMy husband is a shortbread junkie. I've tried lots of recipes, but this is his favorite. The cornstarch makes it a bit crispier and not as dense and moist. It's a slight difference, but one he really likes. I love the brown sugar taste.
danirockyo
Phoenix AZ
1/29/2013
Simple, easy and tasty if you enjoy shortbread as I do. I generally cook recipes pretty close to the original the first time - so I know what I'm dealing with. This has a slightly lighter, softer texture than many shortbread recipes. Not too crispy or hard. It's a great base for other types of cookies that perhaps have a custard or berry topping. Think of it as a foundation for other possibilities. Next I'll make this with a date-nut-honey filling with an oatmeal streusel topping. The Adventurous Foodie
dmmichaels
Las Vegas, NV
12/23/2010
This recipe was a good and simple and a very fast and easy recipe, but has some flaws. The first time I made the, they came out terribly burned because of the improper baking time and the few cookies I could salvage enough to taste were not sweet enough. The second time I baked them (the same day, since it was so quick!) I used twice as much brown sugar, and added some lemon zest and rum for flavor. I baked for 15 minutes (tops) at 350 and then topped with powdered sugar when cooled. I know shortbread isn't usually topped with sugar, but thought I should spice them up since it was for a Holiday. With the proper adjustments, this recipe could be a great quick fix recipe. :)
OasisDreamer
New York
12/3/2010
So easy and good. I started with microwaved (liquified) butter and they came out fine. Next time I'll try some fun additions, like lemon zest, or walnuts, or five spice powder.
Sauceboat
Alameda, CA
10/30/2010
