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Preheat your oven to 325°F.

In a mixing bowl, use a fork to mash and soften the butter. If your butter is cold, melt a small amount and mix it into the cold butter to help it reach a soft, pliable consistency.

Add 1 teaspoon of salt and 2/3 cup of granulated sugar to the softened butter. Continue to mix thoroughly with the fork until the ingredients are well combined and the mixture is soft.

Pour in 1 1/2 teaspoons (or slightly more for enhanced flavor) of good quality vanilla extract. Mix again with the fork until evenly distributed.

Gradually add 2 cups of all-purpose flour to the mixture. Continue to "fork mix" until there are no visible streaks or "ribbons" of dry flour. The mixture should appear pebbly and crumbly, resembling a "dry, pebbly look."

Transfer the crumbly shortbread mixture into a 9-inch (or 8-inch) square baking pan. Use a bench scraper or your hands to evenly spread and gently press the mixture across the bottom of the pan to form a flat, uniform layer. Avoid packing it down too firmly.

Place the pan in the preheated oven and bake for approximately 37 minutes. Baking times can vary by oven, so check for a light golden color.

Once removed from the oven, immediately and generously sprinkle granulated sugar over the hot shortbread.

Allow the shortbread to cool in the pan for a few minutes. While still slightly warm, use a bench scraper or knife to cut the shortbread into desired shapes (typically squares or rectangles).


Preheat your oven to 325°F.

In a mixing bowl, use a fork to mash and soften the butter. If your butter is cold, melt a small amount and mix it into the cold butter to help it reach a soft, pliable consistency.

Add 1 teaspoon of salt and 2/3 cup of granulated sugar to the softened butter. Continue to mix thoroughly with the fork until the ingredients are well combined and the mixture is soft.

Pour in 1 1/2 teaspoons (or slightly more for enhanced flavor) of good quality vanilla extract. Mix again with the fork until evenly distributed.

Gradually add 2 cups of all-purpose flour to the mixture. Continue to "fork mix" until there are no visible streaks or "ribbons" of dry flour. The mixture should appear pebbly and crumbly, resembling a "dry, pebbly look."

Transfer the crumbly shortbread mixture into a 9-inch (or 8-inch) square baking pan. Use a bench scraper or your hands to evenly spread and gently press the mixture across the bottom of the pan to form a flat, uniform layer. Avoid packing it down too firmly.

Place the pan in the preheated oven and bake for approximately 37 minutes. Baking times can vary by oven, so check for a light golden color.

Once removed from the oven, immediately and generously sprinkle granulated sugar over the hot shortbread.

Allow the shortbread to cool in the pan for a few minutes. While still slightly warm, use a bench scraper or knife to cut the shortbread into desired shapes (typically squares or rectangles).
