I love shortbread and was thrilled to discover how easily I could make my own. These are always a hit with friends because any baked good made with THIS much butter is going to taste delicious! If you’re lactose intolerant like me, I advise nibbling rather than gobbling.
1. Preheat oven to 325 degrees, and line the bottoms of two ungreased 8-inch round pans with parchment paper. (Do not line or grease the sides.)
2. Using a mixer, combine 2 sticks of butter and 1/2 cup sugar. Make sure ingredients are well blended so the sugar isn’t gritty.
3. Using your hands, work 2 cups of flour gradually into the mixture to make a stiff dough. If the batter is gooey, add additional flour in small amounts up to 1/2 cup total. (The dough should not be too dry or it will fall apart after baking.)
4. Divide the dough into two equal portions. Press dough into pans.
4. Using a fork, poke holes all over the dough. (You can create a pattern or keep it random.) Sprinkle additional sugar on top of the dough if desired.
5. Bake at 325 degrees for 25-30 minutes. Check at 25 minutes but make sure to cook thoroughly. Edges may brown. Cover lightly with aluminum foil for last 5-10 minutes if needed.
5. While still hot, cut into triangular wedges and/or fingers. Let cool in the pans before removing. Store in an airtight container. Freeze after a few days. (These freeze beautifully and are delicious cold, too.)
F. E. Greene 