Shortbread Wedges
by Martha Stewart on Nov 15, 2013
While these tender-crisp, butter-rich cookies were once associated mainly with the holiday season, they are now a year-round favorite.
This recipe appears in the "Shortbread" episode of Martha Bakes.
- Servings
- 8 servings
- Course
- Dessert
Tags
Ingredients
- 2 cups all-purpose flour
- ¾ cup confectioners' sugar
- 1 1⁄4 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
Instructions
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Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
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Preheat oven to 300 degrees, with rack in upper third.
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Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
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Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
