1950s Shortbread
Recipe Summary
- This recipe revives a classic 1950s method for making shortbread, focusing on a simple, unchilled dough. It results in buttery, slab-sided cookies with a delightful texture, perfect for a quick and easy treat.
All Ingredients - Main Ingredients
- Salted Butter 1 cup
- Powdered Sugar 1/2 cup
- All-Purpose Flour 2 cups
Tools You'll Need
- Baking sheet
- Oven
- Mixing bowl
- Parchment paper
Don't have an ingredient? Try these swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Beat the Butter
Place 1 cup of salted butter into a large mixing bowl. Beat the butter vigorously, aiming for approximately 400-500 strokes, until it is light and fluffy.
Step 2: Add Powdered Sugar
Add 1/2 cup of powdered sugar to the beaten butter. Continue beating until the sugar is fully incorporated and the mixture is smooth.
Step 3: Incorporate Flour and Knead
Gradually add 2 cups of all-purpose flour to the butter and sugar mixture. Knead the dough by hand until it comes together into a cohesive ball.
Step 4: Roll Out the Dough
Transfer the dough to a surface dusted with flour or lined with parchment paper. Roll out the dough to an even thickness of approximately 1/3 inch.
Step 5: Cut the Shortbread
Using a glass or a cookie cutter, cut out circular shapes from the rolled dough. Carefully transfer the cut shortbread pieces to a baking sheet lined with parchment paper.
Step 6: Bake the Shortbread
Preheat your oven to 300°F (approximately 150°C) (150°C (approximately 300°F)). Bake the shortbread for approximately , or until the edges are lightly golden and the cookies are set.
Step 7: Re-roll Scraps (Optional)
Gather any dough scraps, re-roll them, and cut out additional shortbread pieces. Bake these as well until lightly golden.
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