Discover the joy of baking with this classic butter shortbread, a delightful treat that proves five ingredient dessert recipes can be incredibly delicious. You’ll love how simple it is to create this buttery, melt-in-your-mouth cookie with minimal effort and maximum flavor.
Key Ingredients & Substitutions:
- Unsalted Butter: Essential for classic shortbread flavor; do not substitute with margarine.
- All-Purpose Flour: The structure of your shortbread.
- Granulated Sugar: Sweetness and a tender texture.
- Salt: Enhances all the other flavors.
- Vanilla Extract: Adds a lovely aroma and taste; optional but recommended.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 16 cookies
- Tools Needed: Mixing bowls, electric mixer (optional), parchment paper, baking sheet.
Step-by-Step Instructions:
1. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. If using, mix in the vanilla extract at this stage. This step is crucial for airy shortbread.
2. Incorporate the Dry Ingredients
Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough. The dough should come together and be slightly crumbly.
3. Form the Dough
Lightly flour your hands and gather the dough into a ball. You can press it into an 8-inch round or a 9×5-inch rectangle on a baking sheet lined with parchment paper. Alternatively, roll it out to 1/2-inch thickness.
4. Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the shortbread hold its shape during baking. Preheat your oven to 325°F (160°C) while the dough chills.
5. Cut and Bake
Remove the chilled dough and cut it into desired shapes (fingers, squares, or wedges). Pierce each cookie a few times with a fork. Bake for 30-35 minutes, or until the edges are lightly golden.
6. Cool Completely
Let the shortbread cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. This ensures they firm up and prevent breakage.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest for a bright, citrusy flavor.
- Chocolate Chip: Fold in 1/2 cup of mini chocolate chips with the flour.
- Sprinkles: Press sprinkles onto the dough before chilling for a festive touch.
Storage Instructions:
Store your classic butter shortbread in an airtight container at room temperature for up to one week. For longer storage, you can freeze baked shortbread for up to one month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Why is my shortbread crumbly?
Overmixing the dough or not using enough butter can make your shortbread too crumbly. Ensure butter is at room temperature.
Can I use salted butter?
Yes, but omit the added salt in the recipe if you use salted butter.
How do I prevent my shortbread from spreading?
Chilling the dough before baking is essential to prevent spreading.
What does “creaming butter and sugar” mean?
It means beating them together until they are light in color and fluffy in texture, incorporating air into the mixture.
Can I make this dairy-free?
While this is a butter shortbread recipe, you can try plant-based butter alternatives, but the texture might vary.
What if I don’t have vanilla extract?
You can omit it; the shortbread will still be delicious with its pure buttery flavor.