margarine or butter for greasing cookie sheet 
½ c. (1 stick) softened unsalted butter 
3 tbsp. superfine sugar 
1 c. all-purpose flour


Step 1: 
Grease a cookie sheet with margarine or butter and set aside. 

Step 2: 
Beat ½ c. butter and 3 tbsp. sugar to a light, frothy texture. Stir in flour as lightly as possible until mixture is like fine bread crumbs. 

Step 3: 
Turn mixture onto a floured surface and knead gently until it forms a smooth dough. 

Step 4: 
Form dough into a circle 6 inches in diameter and ½-inch thick and transfer it to the cookie sheet. Prick surface of dough lightly with a fork. Refrigerate dough for 20 minutes. 

Step 5: 
Preheat the oven to 350°F. Bake shortbread for 30 minutes. Then turn the oven down to 300°F and bake for 30 to 40 more minutes, until it is crisp and lightly browned. 

Step 6: 
Remove the cookie sheet from the oven. With a sharp knife, cut shortbread into 8 triangles. Let triangles cool slightly on the cookie sheet, then transfer to a wire rack to cool completely. 

Step 7: 
Serve shortbread immediately or store in an airtight container.

Food: Shortbread

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