Give butter the spotlight
Shortbread relies on butter for both flavor and its tender texture. There is no egg or chemical leavener here. Pressing the dough into a pan keeps shaping simple, and cutting it while warm gives neater fingers than waiting until it is brittle.
Simple, buttery shortbread
Four everyday ingredients. A tender, sandy crumb. Sometimes less really is more.
- Prep
- 15 minutes
- Bake
- 35 minutes
- Total
- 65 minutes
- Yield
- 16 shortbread fingers
Includes 15 minutes chilling. Total is for the first batch, before cooling; allow extra time for additional trays.
Ingredients
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Instructions
- Line an 8-inch square metal baking pan with parchment, leaving an overhang on two sides. Heat the oven to 325°F.
- Beat the butter and sugar on low speed just until smooth. Avoid whipping in lots of air.
- Stir flour and salt together, then mix into the butter until damp clumps form. Press evenly into the prepared pan.
- Score the dough into 16 fingers with a knife. Prick all over with a fork and chill for 15 minutes.
- Bake for 30–35 minutes until the edges are pale gold and the surface is set. Follow the color rather than seeking a deep brown top.
- Let rest 10 minutes, then carefully recut along the scored lines while still in the pan. Cool completely before lifting out.
A little baking advice
A flat-bottomed measuring cup makes an even surface. Overmixing after adding flour can make shortbread tougher; stop as soon as it holds together when pressed.
Substitutions & variations
Salted butter can replace unsalted; omit the added salt. Add 1 teaspoon finely grated lemon zest to the sugar for a citrus version. Liquid flavor additions may change the crumb.
Storage & freezing
Store fully cooled shortbread airtight at room temperature for up to 1 week. Freeze baked fingers, separated with parchment, for up to 2 months. Thaw wrapped to limit condensation on the cookies.
Tools for this recipe
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King Arthur Half-Sheet Parchment
16 1/2 × 12 1/4 inches · rated to 450°F
Why consider it: Precut flat sheets avoid curling and can be trimmed to line smaller pans.
Keep in mind: Creates waste and must stay away from direct heating elements. Check your pan fit.
