Shortbread is among the most coveted of baked treats. It’s buttery, smooth, just sweet enough, and a perfect compliment to pretty much anything. I served mine last night alongside a creamy homemade Vanilla Bean and Black Pepper Ice Cream, but you could just as easily (and deliciously) pair it with any other ice cream flavor. It would also be great as a base for lemon squares, the perfect partner for a cup of coffee or an Affogato, or simply a crumbly, buttery friend for some fresh fruit and whipped cream.
This shortbread recipe, in particular, is also one of the easiest I’ve come across and, to be honest, probably the most delicious. I’ve seen many variations that call for brown sugar and different ratios of butter, flour, and sugar but I’m pretty sure (and I think you’ll agree) that this recipe got it just right! It’s an instant classic, and one that you’re sure to hold on to for a very long time.
- 2 Cups Flour
- 1 Cup Butter (softened)
- 1/2 Cup Granulated Sugar
- Preheat the oven to 300° F.
- Cream butter and sugar in a medium mixing bowl.
- Add flour, 1/2 cup at a time. Mix entirely before beginning with the next 1/2 cup. Once you reach the final 1/2 cup, it will begin to resemble a cookie dough. Knead the dough to fully incorporate the flour.
- Spread the dough on an ungreased baking pan.
- Bake at 300° F for 35 minutes, or until lightly golden, and then remove from the oven.
- Cut the shortbread into squares (or your shapes of preference) immediately. Once the shortbread cools, you won’t be able to cut it.