Shortbread is a classic Scottish dessert that originated in the 12th century from biscuit bread (biscuits made from leftover bread dough), but a recipe more closely resembling the shortbread of today is accredited to Mary Queen of Scots during the 16th century. When yeast was replaced by butter, shortbread became an expensive treat reserved for special occasions such as Christmas, Scottish New Year’s Eve, and weddings. In baking terminology, the word short means “crumbly,” and in the case of shortbread, it is this large amount of butter that is responsible for making the bread short.
Recipe Servings: 24
Prep Time
10 minutes
+ 1 hour 20 minutes resting
+ 1 hour 20 minutes resting
Cook Time
28 minutes
Total Time
1 hour 58 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (2 sticks) salted butter
- ¾ cup powdered sugar
- 2 cups all-purpose flour, divided
Directions
- Preheat oven to 325°F.
- Line a 9 x 13-inch baking pan with parchment, letting the paper hang over the sides.
- Beat the butter until it’s smooth.
- Add the powdered sugar, beating until combined.
- Add half of the flour and beat until mostly combined before beating in the remaining flour. Use your hands to shape the dough into a smooth ball, kneading lightly if needed.
- Press the dough into a rectangle shape and place it in the prepared baking pan. Press the dough down into the pan using the bottom of a glass, but don’t press too hard.
- Chill the dough in the refrigerator for about 20 minutes.
- Bake for 20 minutes or until the edges are lightly golden and most of the surface is still pale.
- Remove the dough from the oven and, working quickly, cut into desired shapes (usually circles or rectangles). Prick each cookie several times with a fork (optional).
- Return the cookies to the oven for 8 minutes or until the surface is lightly golden, not browned.
- Turn off the oven and leave it open a crack. Let the cookies cool in the oven for at least 60 minutes.
- Remove the cookies from the oven and use the paper overhang to transfer the cookies to the counter.
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