King Arthur Baking Company
Shortbread Cookies
Prep
15 mins
Bake
35 mins
Total
50 mins
Yield
2 dozen shortbread wedges
16 tablespoons (227g) salted butter, at cool room temperature*
1 cup (113g) confectioners' sugar
2 teaspoons King Arthur Pure Vanilla Extract
1/4 teaspoon almond extract, optional, or the flavor of your choice
2 cups (240g) King Arthur Unbleached All-Purpose Flour
*We recommend using a top-quality salted (not unsalted) butter here; our test-kitchen choice is Cabot.
Instructions
Preheat the oven to 300°F. Lightly grease two 9" round or 8" square cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment.
In a medium-sized bowl, beat together the butter, sugar, and extracts, then beat in the flour. The mixture may seem a little dry at first; keep beating until a stiff dough forms. If necessary, dribble in up to 1 tablespoon of water to bring the dough together.
Divide the dough in half (if you have a scale, each half will weigh about 300g), and press each half into one of the prepared pans, smoothing the surface with your fingers or a mini rolling pin. If you're having trouble pressing the shortbread flat in the pan because it's sticking to your fingers, cover it with a piece of plastic wrap and push on the wrap.
Remove the wrap if you've used it, then use a fork to prick ("dock") the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, or create a pretty design. Make light marks where you will cut the pan into bars.
Bake the shortbread until it's a light golden brown across the top surface and a deeper golden brown around the edges, about 35 minutes.
Remove the shortbread from the oven and turn it out of the pans and onto a clean work surface.
Immediately cut the shortbread, while it's warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife, cut each round into 12 wedges. If you've baked squares, cut each square into four smaller squares, then cut each of those into thirds to make a total of 24 strips (12 per pan). Transfer the shortbread cookies to a rack to cool.
Store the shortbread cookies, well wrapped, for up to a week; freeze for longer storage. The flavor improves as the shortbread cookies age.
2 sticks (8 ounces) unsalted butter, plus more for the pan
3/4 cup powdered sugar
2 teaspoons Vanilla or other Extract
2 cups all-purpose flour
1/4 teaspoon coarse salt
Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Coat an 8- or 9-inch square metal baking pan with more butter.
Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add 3/4 cup powdered sugar and continue to beat until pale and fluffy.
Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt. Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than 1/2-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F.
Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Immediately cut the shortbread, while it's warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife, cut each round into 12 wedges. If you've baked squares, cut each square into four smaller squares, then cut each of those into thirds to make a total of 24 strips (12 per pan). Transfer the shortbread cookies to a rack to cool. Store the shortbread cookies, well wrapped, for up to a week; freeze for longer storage. The flavor improves as the shortbread cookies age.
Let cool completely. Re-slice, if needed, before serving.