Grandma's Shortbread
Transport your taste buds back to simpler times with "Grandma’s Shortbread," a timeless recipe that delivers buttery, melt-in-your-mouth perfection in every bite. This classic treat combines pantry staples like unsalted butter, all-purpose flour, and cornstarch to create a delicate, tender crumb that’s rich in flavor yet light in texture. Hints of vanilla and a touch of salt elevate the buttery sweetness, while the traditional fork-pricked design gives these cookies a charming homemade appeal. Ready in just under 40 minutes, this family favorite is perfect for everything from afternoon tea to holiday cookie trays. Whether you’re baking for loved ones or treating yourself, these irresistible shortbread cookies are sure to become part of your cherished recipe collection.
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Ingredients
- 227 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 300 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes using an electric hand mixer or stand mixer.
Step 3
Stir in the vanilla extract and salt until well incorporated.
Step 4
Sift the all-purpose flour and cornstarch into the butter mixture. Using a spatula or wooden spoon, gently mix the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing.
Step 5
Turn the dough onto a lightly floured surface and gently knead it into a smooth ball.
Step 6
Lightly flour a rolling pin and the work surface before rolling the dough out to about 1/2 inch (1.3 cm) thickness.
Step 7
Using a cookie cutter of your choice, cut the dough into shapes and transfer them to the prepared baking sheets. Leave a small gap between each piece.
Step 8
Use a fork to gently prick the surface of each shortbread (optional, for a traditional look).
Step 9
Bake in the preheated oven for 20-25 minutes, or until the edges are just lightly golden. Be careful not to overbake.
Step 10
Remove the shortbread from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
| Serving size | (682.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3306.0 |
| Total Fat 187.1g | 0% |
| Saturated Fat 117.0g | 0% |
| Cholesterol 495.6mg | 0% |
| Sodium 631.7mg | 0% |
| Total Carbohydrate 375.3g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 101.3g | |
| Protein 33.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.4mg | 0% |
| Iron 14.3mg | 0% |
| Potassium 380.1mg | 0% |
Source of Calories