Wednesday, May 16, 2007

Easiest Shortbread Recipe Ever!

I'm not a big fan of Martha Stewart's recipes only because mine never seem to come out as good as the pictures in her magazine, but that could be because I tend to tweak my recipes. However, this is a super ridiculously simple recipe that I got from her magazine. It makes 8 yummy wedges of shortbread. Make yourself a pot of Marks & Spencer's extra strong tea and enjoy! For a slightly sweeter shortbread alternative, sprinkle a bit of powder sugar over the top while the shortbread is still warm.


  • 1 stick unsalted butter, softened
  • 1 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon pure vanilla extract

Preheat oven to 300°.

In mixing bowl, cream butter. Add flour, sugar and vanilla; mix just to combine (chill 10 minutes in refrigerator).

Pat into an 8-inch round cake pan and with a pairing knife, lightly score into 8 wedges; crimp edge with a floured fork. Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Cool completely. Turn out of pan; slice wedges with a serrated knife.

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