I always love a good shortbread. It’s a classic that will always stand the test of time in my opinion! So delicate and rich that it just melts in your mouth. Add a cup of your favorite tea and a visit with a good friend and you are set for an enjoyable time.
The simplicity of preparing it also inspires me to look back on sweet, simple times in my life. A memory that comes to mind is of my friend April and me walking along the sidewalk of our quiet neighborhood on a summer day to the local park. I just remember one of my favorite things to do was lay there in the green grass and look up at the big blue sky. Quietly, we’d sit to allow the senses to take everything in, the sounds of the birds, the trees flowing in the warm breeze, the sight of the billowy clouds rolling by. So grateful for childhood memories and the ability to look back upon them!
The love for baking started for me just a block away from the park at my Grandma’s house. You would often find me in the kitchen with her baking up cookies and other yummy baked goods like banana bread, raisin filled cookies and rolls talking about what we’d make for her next Bridge gathering or how one day we’d open up our own bakery! I just love my Gram. I miss the home she had that made our childhood. ❤️ Cooking and Baking seem to always have a way of bringing back those good childhood memories don’t they? I think so…
Well, without further ado, here is a great recipe for shortbread that you can easily whip up at home!
- 1 3/4 cup unsalted butter (380g), 3/4 tsp salt(3.5 ml), 2.5 cups AP flour (385g), 1 scant cup of cornstarch (108g), 1/2 cup granulated sugar (105g). Powdered sugar for dusting as a garnish.
Yield: one 9×9” Pan
Preheat oven to 325 F. Butter your baking pan lightly. Place softened butter in the mixing bowl and mix on low speed to cream it up a little until smooth. Add salt and mix to dissolve. Sift the flour and cornstarch together. Add the granulated sugar to the butter and mix just until combined. ( note: you are not trying to incorporate any air as you would a cake.) Add the flour mixture and mix just until a dough forms.
Place the dough evenly into the prepared pan, pressing gently with your fingers or an offset spatula to create an even surface. Sprinkle the top with super fine sugar. Bake until the top is lightly browned, about 35-40 minutes. Let cool just until warm to the touch.
With a thin, sharp knife, cut the shortbread into desired size pieces. (Make sure that the shortbread is still warm, otherwise the cookie will crumble into pieces as you are cutting.) I like a more elongated cut (pictured) that is roughly 2.5X.5” in size. These cookies are ultra rich, so a small cut is important. Allow to cool completely before removing cookies from the pan. You can dust with powdered sugar before serving or they can be stored in an airtight container for up to 2 weeks or in the freezer for longer storing needs.