Monday, June 28, 2010


I got an email from a reader asking me about a couple of recipes for shortbread after she saw some of the cookies I make. I told her that Martha Stweart's cookies are usually foolproof and taste delicious. 

Unsalted butter
Shortbread Cookies


Makes 12 to 14 large cookies.
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

 Confectioner's Sugar


  1. Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  2. Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
  3. Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack. (Cookies can be stored at room temperature for up to 1 month.)

Cookies ready to go into the oven

 If you make them remember that the best baking sheets are the ones that don't have walls because they don't keep the heat in. Also, remember to use a fun cookie cutter so they can make a nice gift for someone

Have a great day and enjoy the sweetness!