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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 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.
By lesmayo_12096235
birmingham, AL
on December 24, 2011
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Easy and delicious! Everyone at work LOVED them. My cookie tin was empty very quickly.
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