Recipe courtesy Food Network Magazine
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Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. Press into a buttered 8-inch square or 9-inch round tart pan. Score into wedges, strips, squares or diamonds with a fork, then chill 30 minutes. Bake about 1 hour at 300 degrees. Cool, then slice along the scored lines.
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Photo: Classic Shortbread Recipe
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By pianobec
Salt Lake City,
on May 05, 2012
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This recipe may take some time, but it is great! So easy to put together, and with so many variations to make with this basic recipe, how can you lose? Our favorite vatiation -- Lemon.
By rsnappy_1310669
Baltimore, MD
on December 31, 2011
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I made cookies out these and added 1 tsp real vanilla. I rolled into balls and pressed an indentation and added a few dark chocolate chips to one tray and raspberry preserves to the other tray. Everyone loved these!!
By marthaisadog16
on December 25, 2011
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I followed the recipe exactly, using unsalted butter and 1 teaspoon of salt.
The shortbread came out way too salty! I am trying to save them by dipping the tips in chocolate.... let's hope because I made 2 batches.
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