Description
A classic, buttery shortbread recipe featuring a tender, crumbly texture made with simple ingredients and a hint of vanilla. Perfectly balanced sweetness and ideal for any occasion.
Ingredients
Scale
Shortbread
- 2 cups salted butter 454g, softened
- 1 cup granulated sugar 225g, plus more for topping
- 1 tablespoon vanilla bean paste or extract
- 5 cups all-purpose flour 670g, spooned and leveled
- ⅓ cup powdered sugar 45g
- 2 tablespoons cornstarch 18g
- ¼ teaspoon salt
Topping
- 2 tablespoons granulated sugar or more if desired
Instructions
- Prepare Pan: Line a 9×13-inch metal baking pan with parchment paper. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup granulated sugar, 2 cups salted butter, and 1 tablespoon vanilla bean paste for 2 minutes, scraping down the sides of the bowl about halfway through.
- Mix Dry Ingredients: In a separate large bowl, whisk together 5 cups all-purpose flour, ⅓ cup powdered sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt.
- Combine Mixtures: Add the flour mixture to the butter mixture in 3 parts, mixing between each addition just until incorporated. The dough will be mixed but slightly crumbly.
- Press Dough: Transfer the dough to the prepared baking pan and press it evenly into the bottom.
- Prick Dough: Prick the surface of the dough all over with a fork to allow steam to escape and prevent air bubbles during baking.
- Chill Dough: Chill the shortbread in the refrigerator for 30 minutes.
- Preheat Oven: With 15 minutes left of chilling, preheat the oven to 325°F.
- Bake: Bake for 45 minutes until the tops and edges of the shortbread are just turning golden brown.
- Add Topping: Immediately after removing from the oven, sprinkle 2 tablespoons granulated sugar over the top of the shortbread.
- Cool and Cut: Transfer the pan to a wire rack to cool slightly, then use a sharp knife to gently cut the shortbread into 24 squares while still warm.
- Cool Completely: Let the shortbread cool completely before lifting it out of the pan and serving.
Notes
- If using unsalted butter, add an additional ¼ teaspoon of salt to compensate for seasoning.
- Use a European-style butter such as Kerrygold or Finlandia for best flavor and texture.
- Pricking the dough before baking helps prevent air bubbles and ensures even baking.
- Cut the shortbread gently while warm to avoid damaging the parchment or pan.
- Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
