Classic Shortbread

8 Servings
100% would make this recipe for Classic Shortbread again.

This is the best butter cookie of all. Very simple to do and you'll get many complements.

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Classic Shortbread Ingredients

1/2 cup Butter - at room temp.	1/4 teaspoon Vanilla extract
1/3 cup Powdered sugar	1 cup Flour - unsifted

Instructions for Classic Shortbread

Pre-heat oven to 325

In work bowl of food processor add butter and sugar. process briefly to cream the butter. Add the vanilla and pulse again. Add the flour cup at a time, pulsing to mix. Process to a moderately firm dough.

Spray a shortbread pan (or other flat pan) with non-stick spray. Pat out the dough to a uniform thickness then prick it all over with a fork to break any bubbles.

Bake for about 30 - 35 minutes until lightly browned. Remove and let it cool for about 10 minutes. Place a wooden cutting board on top of the pan and carefully turn the pan and board over. Removing the pan should leave the shortbread on the cutting board. If it sticks try tapping one edge of the pan to release it.

Cut the shortbread into serving sized pieces while it it still warm. Allow cut pieces to coll completely before storing away.

This recipe multiplies nicely by 2 or 3 if you need a larger batch.

Each (1.5 oz) piece contains:
Cals: 178, FatCals: 105, TotFat: 12g
SatFat: 7g, PolyFat: 0g, MonoFat: 3g
Chol: 31mg, Na: 118mg, K: 21mg
TotCarbs: 17g, Fiber: 0g, Sugars: 5g
NetCarbs: 17g, Protein 2g

Main Ingredient: WheatCuisine: English

Ingredient Insight - look inside this recipe

Butter

Flour

Powdered sugar

Vanilla

Kid Friendly Christmas Bake Simple - Easy Desserts Cookies English Wheat

for flavor and categorization

I love it!

Sally747
on Apr 29 2008 3:12PM

This is a terrific recipe! Very easy to make and talk about tasty!!.....

sgrishka
on Jan 23 2007 2:20AM

Total Time: 1:00
Active time: 0:15

This wonderful shortbread brought back some great memories for me. My grandmother used to bake what I called "biscuit cookies" for us and this tasted so much like what she made. I've already made it twice now, so I suppose I should just make a bigger batch. Thanks promfh for posting this. I've been looking for "her" recipe for a long time.

crittermom17
on Feb 23 2006 6:56PM

Wonderful! We first ate 'real' shortbread while stationed with the AF in England. This is just as good. I made it with the stand mixer to make it easier to combine. (I couldn't wait for the butter to soften!) Glad I made a double batch because it won't last long.

CarolC
on Feb 4 2006 5:17PM

Total Time: 1:00
Active time: 0:15

Love this recipe,very quick.Will make more next time!

Sally747
on Feb 3 2006 8:35AM

We make this every Christmas to give as gifts. a fair amount always "disappears" during the process. We write it off as "Quality Control". [I posted this recipe.]