Grandma Little's 50 Year Old Shortbread Recipe
Discover the nostalgia and buttery perfection of **Grandma Little's 50-Year-Old Shortbread Recipe**, a timeless classic passed down through generations. With just three simple ingredients—unsalted butter, sugar, and flour—this recipe showcases the magic of simplicity, yielding rich, melt-in-your-mouth cookies with a delicate crumb. Perfectly baked in one pan and scored into 24 portions, these shortbread squares are made with love, crafted by hand, and baked to golden-edged perfection. Ideal for holiday celebrations, afternoon tea, or a cozy treat any day of the year, this recipe is a testament to the enduring charm of traditional baking. Serve them plain or pair them with your favorite cup of coffee or tea for a truly comforting experience.
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Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2 cups All-purpose flour
Directions
Step 1
Preheat your oven to 300°F (150°C). Prepare a 9x9-inch baking pan by lightly greasing it or lining it with parchment paper.
Step 2
In a large mixing bowl, cream the butter until it is smooth and fluffy. This can be done with an electric mixer or by hand using a sturdy spatula.
Step 3
Gradually add the sugar to the creamed butter, beating until the mixture is light and well-combined.
Step 4
Slowly incorporate the flour into the butter and sugar mixture, beating on low or mixing gently by hand. Mix until the dough comes together and has a smooth consistency.
Step 5
Transfer the dough to the prepared baking pan. Using your hands or the back of a spoon, press the dough evenly into the pan, ensuring it is level across the surface.
Step 6
Using a fork, prick the surface of the dough decoratively. This helps the shortbread bake evenly without puffing up.
Step 7
Bake in the preheated oven for 35–40 minutes, or until the edges are just beginning to turn golden. The center should remain pale for the classic shortbread texture.
Step 8
Once baked, remove from the oven and allow the shortbread to cool in the pan for about 10 minutes.
Step 9
While still warm, use a sharp knife to cut the shortbread into 24 squares or rectangles. Do not remove from the pan until fully cooled, as it will firm up as it cools.
Step 10
Once cooled, gently remove the shortbread pieces from the pan and store them in an airtight container. Serve plain or pair with tea or coffee for a delightful treat.
Nutrition Facts
| Serving size | (452g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2070.6 |
| Total Fat 98.3g | 0% |
| Saturated Fat 56.4g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 19.8mg | 0% |
| Total Carbohydrate 283.1g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 100.5g | |
| Protein 25.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 56.6mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 281.3mg | 0% |
Source of Calories