Basic Shortbread With Mrs. Kostyra Recipe

1. 1

   Heat oven to 275 degrees.

2. 2

   Butter a 9- by 13- by 1-inch baking pan, and line bottom with parchment paper.

3. 3

   In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed till light and fluffy, about 2 min.

4. 4

   Add in salt and vanilla, and beat to combine.

5. 5

   Add in flour, 1 c. at a time, beating on low speed till just combined.

6. 6

   Press dough into prepared pan, leveling and smoothing the top.

7. 7

   Using a dough scraper or possibly the back of a knife, cut dough lengthwise into nine strips slightly less than 1-inch wide.

8. 8

   Cut the strips crosswise into thirty-six 3-inch bars.

9. 9

   Using the tines of a fork or possibly a wooden skewer, create a decorative pattern on the surface.

10. 10

    Bake shortbread till proportionately pale golden brown, but not browned, 70 to 85 min.

11. 11

    Transfer pan to a wire rack to cold.

12. 12

    Invert pan, and remove parchment.

13. 13

    Turn shortbread over, and carefully break, or possibly cut with a serrated knife, into bars.

14. 14

    Store in an airtight container up to 1 month.

15. 15

    This recipe yields 36 bars.

* Per serving · 4 servings · Values may vary.

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