Shortbread is such a classic cookie, and it's one of my favorites...so rich and buttery! This particular recipe has only 3 ingredients. You can bake it in a 10 x 15" pan or an 11 x 17" pan–your shortbread squares will be a little thinner and your baking time will be a little less with the 11 x 17" pan (I made my shortbread in an 11 x 17" pan). The shortbread is cut into squares or bars after it's finished baking, so it's a basic and easy way to make shortbread. You do need a little patience to knead the crumbly dough a bit, but if you like shortbread, it's worth it! I found the recipe at tasteofhome.com and I'm including some additional notes of my own with the recipe.
SCOTCH SHORTBREAD SQUARES from tasteofhome.com
Makes a 10 x 15" or 11 x 17" pan of shortbread
- 4 cups all-purpose flour
- 1 cup sugar
- 1 pound (4 sticks) cold butter, cubed
Bake at 325˚F for 25 to 30 minutes or until lightly browned. Cut into squares while warm (don't wait until it cools; it won't cut well). Cool cut shortbread on a wire rack. Makes up to 4 dozen (depending on how large you cut your squares or bars).
Note: If you cut the shortbread into 4 dozen, or 48 squares, each cookie is about 122 calories.
I often make shortbread at Christmas, but it's wonderful any time of the year! What kinds of cookies have you been baking lately?
Linked to Full Plate Thursday.