King Arthur Flour's Recipe for Shortbread
Indulge in the buttery simplicity of King Arthur Flour’s classic shortbread recipe, a timeless treat that melts in your mouth with every bite. Made with just five pantry-friendly ingredients—unsalted butter, powdered sugar, vanilla extract, all-purpose flour, and a pinch of salt—this shortbread is the epitome of fuss-free baking. With only 15 minutes of prep time, the rich, tender dough is pressed into a 9x13-inch pan, pricked for perfect baking, and finished to golden perfection in just 35 minutes. Ideal for tea-time indulgence or as a versatile dessert base, these melt-in-your-mouth shortbread squares are easy to make and impossible to resist. Plus, with a week-long shelf life in an airtight container, it’s a perfect make-ahead treat for any occasion. Follow this classic recipe for effortlessly delicious shortbread that will have everyone asking for seconds!
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Ingredients
- 227 grams unsalted butter
- 100 grams confectioners' sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 0.5 teaspoon salt
Directions
Step 1
Preheat your oven to 300°F (150°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
Step 2
In a large mixing bowl, beat the unsalted butter until smooth and creamy, using either a stand mixer or hand mixer on medium speed.
Step 3
Add the confectioners' sugar and beat together until the mixture is light and fluffy.
Step 4
Mix in the vanilla extract, ensuring it is evenly incorporated.
Step 5
In a separate bowl, whisk together the all-purpose flour and salt.
Step 6
Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough comes together. Avoid overmixing; stop as soon as no dry streaks of flour remain.
Step 7
Transfer the dough to the prepared baking pan. Press it evenly into the pan, smoothing the surface with your hands or a flat spatula.
Step 8
Using a fork, prick the surface of the dough evenly across the pan. This step prevents the shortbread from puffing up during baking.
Step 9
Bake the shortbread in the preheated oven for 30-35 minutes, or until the edges are a light golden brown.
Step 10
Remove the shortbread from the oven. While still warm, cut it into squares or rectangles using a sharp knife or bench scraper. Let the shortbread cool completely in the pan before carefully transferring the pieces to a wire rack or serving dish.
Step 11
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (367.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1347.4 |
| Total Fat 2.5g | 0% |
| Saturated Fat 0.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1185.6mg | 0% |
| Total Carbohydrate 298.7g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 98.6g | |
| Protein 26.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 37.0mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 289.7mg | 0% |
Source of Calories