Desserts · Snacks

Super Simple Shortbread

Am I the only one who gets a craving to bake something? Not anything in particular, just a craving to perform the act of baking. Yesterday around 4, I got an urge to make something sweet. I couldn’t decide what to make – another pan of brownies? A cake? Cookies? To my surprise, my roommates were no help at all. I asked them if they were pining for any baked goods and they just shrugged, said “Nah”, and continued to play Street Fighter 4. 


I decided that I was on the right track with cookies idea. I went through my recipe folder on my computer to find a simple and delicious cookie for a nice summer evening, under ‘Summer-Desserts-Cookies’…Am I also the only one who organizes her recipe collection by season, course, and item?…I came across this gem that I created last summer, a recipe for shortbread.

(The piece in the photo is topped with raspberry jam)

I started with some softened butter and vanilla in a mixer, and beat them together.

In a separate bowl, I combined flour, baking powder, salt, powdered sugar and a little granulated sugar.
Then I added half of the dry mixture into the butter…
…And mixed until it combined.
Then I added the other half of the dry mixture and mixed it in. At this point, I was left with a really crumbly dough, but it was alright. Shortbread dough is supposed to be a little crumbly so that you can knead it together. 
(I patted down some of the dough down to show that it could be molded together)
When I poured the crumbly dough into the aluminum-lined 9-inch cake pan, it came out in huge chunks…
…and I kneaded it together inside the pan and then formed the dough into the pan. 
Next, I put it into the 350 degree oven for 35 minutes.
I was thrilled by this shortbread! It was buttery and sweet, and tasted excellent when topped with raspberry jam! I served this to my nonchalant roommates and as soon as they took a bite, they were already asking about their second piece. This shortbread stays very moist in the center and even in the slightly crunchy corners, it is never dry. Needless to say, my shortbread is gone already, and my roommates are asking about more of it…

Recipe for Shortbread:

2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 tablespoons granulated sugar
Preheat oven to 350 degrees F.
In a medium bowl, mix together softened butter and vanilla. In a separate bowl, mix flour, baking powder, salt, powdered sugar and granulated sugar together. Add dry ingredients into wet ingredients in two parts, mixing after each one. If dough is crumbly, knead together on a lightly floured surface and put into 9-inch round pan.
Bake for 30 to 35 minutes, or until golden. Let it cool in the pan for ten minutes, and then lift out of cake pan. Cut into wedges and serve with jam.  
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