Basic Shortbread Crust

This is the basic shortbread recipe I use whenever I need a shortbread crust. It turns out every time.

Whip 1 cup (2 sticks) of unsalted butter until it’s nearly white in color, light and creamy.

Add 1/2 cup sugar and a teaspoon vanilla and whip again.

Sift together 2 cups baking flour and 1/4 tsp coarse salt.  Add to butter and beat to combine.

When dough holds together in small chunks, remove from bowl and press into 9 x 13 inch pan or 10 inch tart pan.

Bake at 400 degrees for 22 minutes in a tart pan or 18 minutes in a 9×13 inch pan.

Allow to cool completely before using.

Perfect.  Enjoy!

HH’s Basic Shortbread Crust

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 tsp. vanilla
2 cups  baking flour
1/4 tsp. coarse salt

In mixing bowl, whip butter until fluffy and light in color.  Add sugar and vanilla and whip again, about 1 minute.  Sift flour and salt together, then add to butter mixture.  Mix until flour is incorporated and dough begins to stick together in small clumps.  Press into 9 x 13 inch pan or 10 inch tart pan.  Bake at 400 degrees, 18 minutes for 9 x 13 pan or 22 minutes for tart pan.  Remove from oven and allow to cool completely before filling.

Hopeful Homemaker

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