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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The rich butter flavor and crumbly texture of this cookie makes it a staple of holiday baking. Plus, it's very easy to make. Ingredients:
2 cups flour |
1 cup cold unsalted butter, cubed |
1/2 cup granulated sugar |
1/4 teaspoon salt |
2 tablespoons coarse sugar (sometimes called sparkling sugar) |
Directions:
1. Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.
2. Press dough evenly into a 9-in. round cake pan. Sprinkle with coarse sugar.
3. Bake until golden brown, 30 to 40 minutes. Cut still-warm shortbread with a fork, tines down, into 16 wedge-shape pieces with shaggy edges. Cool completely, then invert pan onto a work surface and carefully separate cookies.
4. *Find coarse sugar in the baking aisle.
5. Make ahead: Up to 5 days. Store airtight up to 1 week.
6. Note: Nutritional analysis is per cookie.
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