Classic Scottish shortbread cookies made from butter, sugar, and flour in the traditional 1:2:3 ratio by weight. Just three core ingredients, no eggs and no leavening.
Ingredients
1 cup (226g) unsalted butter, softened to about 65F (18C)
3/4 cup (95g) powdered sugar, or 100g granulated sugar for more snap
2 cups (250g) all-purpose flour, spooned and leveled
1/4 cup (28g) cornstarch (optional, for a more tender crumb)
1/2 tsp fine salt (omit if using salted butter)
1 tsp vanilla extract (optional)
Instructions
1
Let the butter sit out until it is soft enough to hold a fingerprint without smearing, around 65F (18C).
2
Beat the butter and sugar together for about 60 seconds, no longer. You want them combined, not fluffy.
3
Mix in the vanilla if you are using it.
4
Whisk the flour, cornstarch, and salt together in a separate bowl.
5
Add the dry mix in two additions and stop the moment the dough starts clumping. Finish bringing it together by hand.
6
Press the dough into an 8-inch round or square pan, or roll it 1/2 inch thick for cut-outs.
7
Prick all over with a fork, right down to the pan, then chill 30 minutes if you have time.
8
Bake at 325F (163C) for 30 to 35 minutes, until the edges are pale gold. Cut into fingers or wedges while warm, then cool completely in the pan.
Keywords:
shortbread cookies, shortbread cookies recipe, classic shortbread
