Description
Adapted from this rosemary shortbread recipe via Melissa Clark.
Here, the rosemary and honey have been omitted, and I’m using a different method that does not require a food processor. If you wish to use a food processor, you’ll want your butter to be cold. Follow this method: Pulse together flour, sugar, and salt. Add butter, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth. Then skip to step 2 below.
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1 teaspoon (5 g) kosher salt
- 2/3 cup (134 g) granulated sugar
- 1.5 teaspoons vanilla, optional
- 2 cups (256 g) all-purpose flour
- sparkling sugar, superfine sugar, or granulated sugar, for sprinkling, optional
Instructions
- Heat oven to 325ºF. If your butter is not very soft, melt two tablespoons of it. Place the remainder in a large bowl. Pour the melted butter into the bowl; then stir with a wooden spoon to combine or until the butter is the texture of mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla if using; then stir again to combine. Finally, add the flour and stir just until the flour is absorbed — the dough will still be lumpy.
- Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. Sprinkle with a tablespoon or two of sparkling, superfine, or granulated sugar, if using.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
