The Confederate Widow's Shortbread
Indulge in the timeless decadence of The Confederate Widow's Shortbread, a buttery, melt-in-your-mouth treat that embodies the essence of classic Southern baking. Crafted with just six simple ingredients, including a hint of vanilla and a delicate balance of cornstarch for added tenderness, this shortbread recipe is as effortless as it is elegant. Perfectly golden and lightly crisp, these cookies are easy to prepare in under an hour, making them ideal for everything from tea parties to holiday gatherings. Elevate their charm by adding fork-pricked patterns or cutting them into decorative shapes. Whether enjoyed fresh or stored for later, this recipe guarantees a rich, nostalgic flavor that will transport you to a simpler time. Perfect keywords: Southern shortbread cookies, easy homemade shortbread, buttery shortbread recipe, classic Southern baking.
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Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.5 teaspoon fine sea salt
Directions
Step 1
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.
Step 3
Mix in the vanilla extract 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 a soft dough forms. Be cautious not to overmix.
Step 6
Turn the dough out onto a floured surface and gently knead it into a smooth ball. If the dough feels sticky, sprinkle a little more flour as needed.
Step 7
Roll out the dough to about 1/4-inch (6 mm) thickness. Use a cookie cutter of your choice (classic round or decorative shapes) to cut out the shortbread.
Step 8
Place the cookies on the prepared baking sheets, leaving a small gap between them.
Step 9
If desired, use a fork to gently prick decorative patterns on the surface of each shortbread for a classic appearance.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the edges are a pale golden color. Avoid overbaking to prevent dryness.
Step 11
Allow the shortbread cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Store the shortbread in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
| Serving size | (622.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3077.0 |
| Total Fat 185.9g | 0% |
| Saturated Fat 116.4g | 0% |
| Cholesterol 493.4mg | 0% |
| Sodium 1009.1mg | 0% |
| Total Carbohydrate 326.5g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 101.3g | |
| Protein 28.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 336.4mg | 0% |
Source of Calories