If you want to boost your baking confidence or if you are new to baking, then shortbread is an excellent place to start. With just four ingredients in this slightly sweet biscuit-like cookie, there is not much that can go wrong. The key to making good shortbread is high-quality, pure butter and pure vanilla. Do not use margarine or imitation vanilla.
Once shortbread dough is mixed up, there are many ways to shape your cookies. The easiest way is to press the dough into a pan (8″ or 9″ square or round). I usually press my shortbread dough into a round cake pan because I like shortbread cut into traditional wedges. In days long ago, the dough was baked in a round mold and then cut into wedges that were given the name “petticoat tails”. This name refers to the shape of the shortbread wedges which was similar to the bell-hoop petticoats worn by court ladies in the 12th century. You can also roll the dough out and cut it into desired shapes or simply form small balls and flatten with the top of a glass.
A recipe that has remained largely unchanged since the 12th century – I think they were on to something!
The Recipe
- 1 1/2 sticks unsalted butter, room temperature
- 1/2 cup confectioner’s sugar
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all- purpose flour
In the bowl of an electric mixer, cream the butter (mix for one minute). Add the sugar and beat until smooth (about 1 minute). Stir in the vanilla. Gently stir in the flour mixture just until incorporated. Butter a 8 or 9″ square or round baking pan or spray with butter spray.
Press dough into bottom of pan and smooth with a piece of parchment or waxed paper placed on top of the dough. You can use the bottom of a cup or mug to press the dough down if desired. Chill the dough for 30 minutes.
Remove the chilled dough from the refrigerator and score the top a sharp knife and prick with the tines of a fork. Do not cut all the way through.
Bake at 325 degrees for 30 to 35 minutes or until edges just barely begin to turn golden. Cut your shortbread into desired shapes while it is still warm. Shortbread will not be crispy until it is completely cooled.
