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Butter Shortbread

The rich butter flavor and crumbly texture of this cookie makes it a staple of holiday baking. Plus, it’s very easy to make.

Scottish Shortbread and Brown Sugar Masa Shortbread




James Carrier
 2 cups flour
 1 cup cold unsalted butter, cubed
 1/2 cup granulated sugar
 1/4 teaspoon salt
 2 tablespoons coarse sugar (sometimes called sparkling sugar)*
Step 1
1

Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

Step 2
2

Press dough evenly into a 9-in. round cake pan. Sprinkle with coarse sugar.

Step 3
3

Bake until golden brown, 30 to 40 minutes. Cut still-warm shortbread with a fork, tines down, into 16 wedge-shape pieces with shaggy edges. Cool completely, then invert pan onto a work surface and carefully separate cookies.

Step 4
4

*Find coarse sugar in the baking aisle.

Step 5
5

Make ahead: Up to 5 days. Store airtight up to 1 week.

Step 6
6

Note: Nutritional analysis is per cookie.

Nutrition Facts
Amount Per Serving
Calories 189Calories from Fat 54
% Daily Value *
Total Fat 12g19%

Saturated Fat 7.3g37%
Cholesterol 31mg11%
Sodium 38mg2%
Total Carbohydrate 20g7%

Dietary Fiber 0.4g2%
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.