Martie's Shortbread
Martie's Shortbread is a timeless classic that delivers delicate, buttery perfection with every bite. Made with simple pantry staples like softened unsalted butter, powdered sugar, and a hint of pure vanilla extract, this melt-in-your-mouth shortbread is elevated by the addition of cornstarch for an irresistibly tender texture. The dough, easily prepared in under 15 minutes, is rolled out and shaped into your choice of cookies for a personal touch. Baked to golden-edged perfection, these cookies boast a crisp exterior while remaining decadently soft inside. Ideal for holiday gatherings, tea-time treats, or anytime indulgence, Martie's Shortbread is both easy to make and impossible to resist. Store them in an airtight container to savor their rich flavor all week long!
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Ingredients
- 227 grams unsalted butter, softened
- 100 grams powdered sugar
- 1 teaspoon pure vanilla extract
- 260 grams all-purpose flour
- 50 grams cornstarch
- 0.5 teaspoon fine sea salt
Directions
Step 1
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the softened butter and powdered sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract and mix until incorporated.
Step 4
In a separate bowl, sift together the all-purpose flour, cornstarch, and fine sea salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
Step 6
Transfer the dough to a clean surface and gently knead it into a ball. If the dough is too sticky, you can lightly flour the surface.
Step 7
Roll the dough out to about 1/4-inch thickness using a rolling pin. Use cookie cutters or a knife to cut out your desired shapes and arrange them on the prepared baking sheet, leaving about an inch of space between each piece.
Step 8
Optional: Prick the tops of the shortbread with a fork for a classic look.
Step 9
Bake in the preheated oven for 18-20 minutes, or until the edges are just beginning to turn golden. Avoid overbaking.
Step 10
Remove the shortbread from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Once cooled, serve and enjoy! Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (643.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3168.8 |
| Total Fat 186.8g | 0% |
| Saturated Fat 116.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 495.6mg | 0% |
| Sodium 1013.3mg | 0% |
| Total Carbohydrate 344.5g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 98.6g | |
| Protein 28.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.3mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 332.2mg | 0% |
Source of Calories