Homemade shortbread cookies are so easy to make, and can also be used as a shortbread crust for pies and bars. Just three ingredients to buttery goodness!Adapted From Taste of Home
Keyword 20th Century Baking, Biscuits, Cookies, Mrs. Graham, Shortbread
Prep Time 10minutes
Cook Time 30minutes
Cooling Time 1hour
Total Time 1hour40minutes
9- × 9-inch baking pan
stand mixer with paddle attachment or hand mixer
pie pan roller
½cupgranulated sugar(3½ oz, 100g)
1cupbuttersalted or unsalted (8 oz, 227g)
2cupsall-purpose flour(9 oz, 255g)
½tspkosher saltif using unsalted butter
Preheat the oven to 350°F. Line a 9- x 9-inch baking pan with parchment paper, leaving an overhang on 2 sides. Set aside.
In a large bowl of a stand mixer (or just a large bowl if using a hand mixer), beat the sugar and butter until smooth.
Add the flour (and salt, if needed), and mix until a smooth dough forms.
Pat the dough into the prepared baking pan. Use a piece of plastic wrap to press out the dough until it's even...you can even use a small pie roller to help. Pierce the dough with a fork, then chill for 20-30 minutes, or until the dough is firm.
Bake the shortbread for 25-30 minutes or until lightly browned. Remove from the oven to a wire rack.
Cut the shortbread into 1- x 2-inch rectangles while it's still warm in the pan. Cool the pan on a wire rack for 15 minutes.
Carefully remove the shortbread from the pan using the parchment paper overhang to the wire rack. Cool completely & enjoy!
This recipe can easily be doubled, just bake in a 9- x 13-inch baking pan for 30-35 minutes.You can use either unsalted or salted butter for shortbread. If you do use unsalted butter, add 1/2 tsp of salt in with the flour.Here's a video demonstrating the process.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Homemade Shortbread Cookies https://www.outlandercast.com/2018/03/mrs-grahams-shortbread.html March 6, 2018