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.
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.