This shortbread recipe may be easy, but the taste is ALL there. In my opinion, it's perfect. It's light and sweet and melts in your mouth. When I get shortbread cravings, I want to be able to whip up a batch and eat it within the hour. This recipe fills the bill. So perfect with a cup of afternoon tea.
Ingredients:
3/4 cup (1-1/2 sticks) unsalted butter
1/3 cup confectioners' sugar
2 TB granulated sugar
1/4 tsp salt
1-1/2 cups all-purpose flour
Heat oven to 350 degrees F. In a medium bowl with electric mixer, beat the butter until smooth. Add the sugars and salt and beat again until well blended. Sift the flour directly into the butter mixture and STIR until a stiff dough forms.
Spoon the dough evenly into an UNGREASED 9" square baking pan. With your fingertips, press the dough into the pan until compact and even. With a fork, prick the dough all over.
Bake until lightly browned, 30-35 minutes. Remove from oven and let cool a bit, then cut evenly into squares. Let cool completely. Store shortbread in an airtight container for up to 1 week.
Happy Baking!
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