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Cut shortbread in pan.

Simple, Classic Shortbread


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.


  • 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 


  1. 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.
  2. 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

Keywords: simple, classic, shortbread, Ted Lasso