Shortbread Cookies
also called shortbread · Scottish shortbread · shortbread fingers · petticoat tails
- Bakery
- serves 16
- recipe says 1 hour
- Cookies
Three ways to read this recipe
The table
| Heat the oven to 325°F (165°C) and butter an 8x8-in pan | ||||
| 2 1/2 cups(315 g)all-purpose flour | whisk | stir | press into the pan, prick all over | bake at 325°F for 45 min |
| 2 Tbs(16 g)cornstarch | ||||
| 1/2 tsp(3 g)table salt | ||||
| 1 cup(226 g; softened)unsalted butter | cream | |||
| 1/2 cup(100 g)granulated sugar | ||||
| 1 tsp(5 mL)vanilla extract | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
Before anything else
2whisk
3cream
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 45 min4 of 5 steps give no time
- Needs you
- none given
cream
not timedfrom the start
whisk
not timedfrom the start
stir
not timedfrom the start
press into the pan, prick all over
not timedfrom the start
bake at 325°F for 45 min
45 minwalk away(we think)from the start
- you can walk away
- never timed
- we think
You'll need 8x8-in pan · fork · oven
Goes with
See how it is written
>> title: Shortbread Cookies
>> category: Cookies
>> tags: butter, scottish, dessert, oven
>> counters: Bakery
>> aka: shortbread, Scottish shortbread, shortbread fingers, petticoat tails
>> pairs-with: lemon-curd
>> servings: 16
>> time: 1 hour
Heat the #oven{} to 325°F (165°C) and butter an #8x8-in pan{}.
Cream @unsalted butter{1%cup}(226 g; softened) with @granulated sugar{1/2%cup}(100 g), @vanilla extract{1%tsp}(5 mL).
Whisk @all-purpose flour{2 1/2%cup}(315 g), @cornstarch{2%Tbs}(16 g), and @table salt{1/2%tsp}(3 g).
Stir @&(~1)dry ingredients{} into @&(~2)creamed butter{}.
>> step: press into the pan, prick all over
Press @&(~1)dough{} into the pan and prick all over with a #fork{}.
Bake @&(~1)shortbread{} at 325°F for ~{45%min}.