- 2 cups butter, softened
- 1 cup sifted confectioners' sugar
- 3-1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup cornstarch
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture.
- Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm. Yield: about 6 dozen.
Reviews for Shortbread Squares(6)
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Wonderful recipe! This produces the absolute best tasting shortbread. It has just the right amount of sweetness accompanied by an amazingly delectable , rich buttery taste (but not too rich). This recipe makes exactly what you think of when you think of shortbread.
These are very flaky & buttery, but I myself would like more flavor. When I make them the next time I think I would add almond extract.
I made these today. I think that my oven must be hotter than most because these were done in about 30 minutes. They are so buttery and delicious and not too sweet. They seem to melt in your mouth. I followed the recipe exactly except for shaving off 10 minutes from the baking time because they were lightly browned by then.
Delicious. I think that I may dip some in chocolate and see how that goes. Keep close eye on these when they're in the oven. 40 min. is about right.
The best! This is the shortbread recipe I always turn to. I am making it for a cookie exchange now. I use sweet (unsalted) butter, but add a pinch of salt.
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