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Easy, easy and the best shortbread ever!
Difficulty: Easy
Servings: Varies
Prep Time: 10 minutes Cook Time: 1 hours, more or lessIngredients
5 cups flour
1 cup sugar
1 pound butter, softened
Directions
Mix all well. Spread in 9×13 pan. Bake at 325 degrees for about 1 hour, until very lightly browned.
Can be baked in different shapes. Adjust baking time accordingly.
Categories: Cookies & Bars
Submitted by: pete on April 20, 2010
Kenya Cook says:
Do you score these before baking?
On December 8, 2013 at 12:08 pm
Pete says:
I don’t, but they can be. I just put them into a large glass baking pan (so I can keep an eye on the bottom so that they don’t get too brown) and cut them after they are cooled. There are much prettier ways of making them, of course!
Funny that you should ask just now. I was about to experiment with cutting them into cookie bars, dimpling with a fork prior to baking, then dipping them in dark chocolate, maybe adding some sort of Christmas decoration.
On December 8, 2013 at 12:20 pm
Kenya Cook says:
Do let me know how that turns out; that is exactly what I’m wanting to do for some Christmas guests and a ladies’ meeting I’ll be attending. (Where I have to talk about cooking, so I want to look like I know what I’m doing!)
On December 9, 2013 at 1:44 am
Pete says:
Certainly! Although I suspect that I will get lazy and do it the same old way. They do crumble just a bit when cut, making the edges just a little untidy. Not an issue for every day eating, but for gifting, perhaps not as pretty as they could be.
On December 9, 2013 at 9:27 am
Moopsee says:
have you pre cut them and put them on a cookie sheet in bars? Then only two cuts to complete.
My mother would melt chocolate (milk) and dip the top of sugar cookies and such. Oh, divine. I am thinking that most shortbread that I have had is not “perfect” on the sides. eg. Walkers brand (very good one if must purchase).
Also, do you vary which brand of butter — and do you find a difference with one versus another? Yes, many questions. I am horribly in love with shortbread but have health problems. I don’t get a “whoopsie” batch to chow down on. Thyroid is not my friend this last year. I think this just may be the shortbread that I do. Sanding sugar, just a few grains, would add a hint on elegance, too. Look forward to your replies.
On December 12, 2013 at 4:33 pm
Pete says:
We generally only have unsalted butter around, so that is what I use. A friend uses the salted butter, and they are also very good.
Thought seriously about trying them this one time cut into bars before baking. The friend who gave me the recipe had made them in a variety of shapes, all with good success.
The baked bars, docked before baking also, would be dipped into chocolate on one end. Just to be pretty. I just usually wouldn’t bother. They are so good, and the slight amount of crumb doesn’t worry me at all.
On December 12, 2013 at 5:54 pm
Pete says:
Success! At least on the cookie making front. Took a few pics, but can’t seem to manage getting even one posted. Edit: Finally got one added!)
I did cut them into fairly small bars about 3/8 inch thick, and docked them before baking. In this form, it only took about 12 minutes for them to cook.
More trouble than I care to engage in most of the time, but well worth the try.
On December 13, 2013 at 3:32 pm
Kenya Cook says:
Glad it worked! Can’t wait to make this recipe. Thanks for sharing your success.
On December 14, 2013 at 2:06 am
Moopsee says:
I understand the more trouble part — but you’ve answered the quest and are a pro at cooking them up. How very fun and rewarding!! Congrats!!!
On December 14, 2013 at 9:56 am