Shortbread originated in Scotland and was made with oats. It is traditionally a Christmas cookie, but I make and eat it all year round. The shortbread I make is crisp and light. Sometimes I use it as a pie crust or the basis for a bar cookie.
It is critical that you use a high quality butter and vanilla. When you have a cookie recipe that only has 6 ingredients, the quality of each ingredient makes a difference. When I make my own vanilla I use it in this recipe. I also try to use a high quality flour like Bob's Red Mill or King Arthur.
1 Cup (227g) of Unsalted Butter, Softened
1 Tsp of Salt
1/4 Cup (28g) of Powdered Sugar
1/2 Cup (100g) of Granulated Sugar
1 Tsp (or more) of Vanilla
2 1/3 Cups (280g) of Unbleached All-Purpose Flour
Preheat the oven to 300 F/149C/ Gas Mark 2. Lightly grease 2 shortbread pans or two 9-inch (23 cm) round cake pans.
|Creaming the butter and sugars together|
Divide the dough in half and spread into the pans. Smooth the surface with your hands or the bottom of a glass. Prick the dough with a fork.
|The shortbread is ready for the oven|
|Finished shortbread - round pan|
|Finished shortbread- shortbread pan|