Classic Shortbread

Ingredients

FOR THE SHORTBREAD

Steps

1. Step 1

   Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.

2. Step 2

   In a large bowl, beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. The batter should be pale and airy.

   • 1 cupunsalted butter, softened
   • 1 cupgranulated sugar

3. Step 3

   Add the vanilla extract and salt, mixing until just combined.

   • ½ tspvanilla extract
   • ¼ tspsalt

4. Step 4

   Sift the flour over the wet ingredients and fold in gently with a spatula or wooden spoon until a soft dough forms. Avoid over‑mixing to keep the texture tender.

   • 2 cupsall‑purpose flour

5. Step 5

   Press the dough evenly into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

6. Step 6

   Bake for 15 minutes, or until the edges are just turning golden brown and the center is set. A toothpick inserted near the center should come out clean.

7. Step 7

   Remove from the oven and allow the shortbread to cool in the pan for 5 minutes. Then, using the parchment overhang, lift the slab onto a wire rack to cool completely.

8. Step 8

   Once cooled, cut into bars or squares with a sharp knife or a chocolate bar cutter. Store in an airtight container at room temperature for up to a week.