Shortbread Recipe

Shortbread Recipe (Courtesy of Joan Hulley who first made in the 1950’s)

Preheat oven to 325F

Cream together:

½ lb salted butter

·       (I take the butter right out of the fridge, cut it in half and put it in the bowl I am going to use.

·       I then put it in the microwave for 25-30 seconds.

·       Then cream the butter in the bowl with a fork before you add the brown sugar. The butter should have the consistency of a thick batter and be very soft)

½ cup well packed brown sugar (golden yellow)

·       Press down once you have measured the sugar to make sure it is firmly packed

Measure 2 cups of flour

Add the flour a bit at a time:

·       Start with adding about a cup of the flour to the bowl and blend in with the butter/sugar mixture with a fork.

·       Once the mixture starts to come away from the bowl, spread some flour from the 2 cups on your counter and use a spatula to take the mixture out of the bowl. Sprinkle some of the remaining 2 cups on top of the mixture and kneed with your hands. 

·       Add more (a bit at a time) until the mixture is only slightly sticky and everything is blended together. 

·       *Depending on your flour, you might use a little less than 2 cups (like 1/8 cup less). Too much flour makes a flour tasting shortbread.

Pat into an oval about ¾ inch thick and cut into squares; use a butter knife to cut the squares and use the blade underneath each square to place on your cookie sheet

Place on ungreased baking sheet about 2cm apart (you will need 2 pans for all the pieces); prick with a fork.

Put both pans in the oven one above the other in the middle area of the oven; at halfway point (~9 min) turn pans and switch from top to bottom; watch for another ~7-9 min.

Shortbread is done when it is golden on the bottom and slightly browned. Keep watch at end of cooking time as it can burn quickly.

Cool on rack.  Yield ~50-60 pieces depending on how big you cut the pieces

Enjoy!!

David and Lorrie Hulley