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Classic Butter Shortbread Wedges

Ingredients · Serves 12 · Prep 15 min · Total 1 hr 45 min

  • 1 cup unsalted butter, softened (227 g)
  • ½ cup granulated sugar, 100 g, plus 1 tbsp for sprinkling
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 2 cups all-purpose flour, spooned and leveled (250 g)
  • ¼ cup cornstarch, 30 g
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Classic Butter Shortbread Wedges

Steps

  1. Heat the oven to 325°F (165°C). Line the bottom of a 9-inch round cake pan with a circle of parchment.
  2. In a large bowl, beat the butter, 1/2 cup sugar, vanilla and salt with a mixer or a wooden spoon until smooth and creamy.
  3. Add the flour and cornstarch and mix on low (or stir) until the dough clumps together. It will look crumbly at first.
  4. Tip the dough into the pan and press it into an even layer with your fingers, then smooth the top with the back of a spoon.
  5. Prick the dough all over with a fork, about every inch, so it bakes flat.
  6. Score the dough into 12 wedges with a knife, cutting about halfway down.
  7. Refrigerate the pan so the butter firms up and the edges stay sharp.
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Classic Butter Shortbread Wedges

Steps, continued

  1. Bake until the shortbread is pale golden all over and golden at the edges.
  2. Right away, sprinkle with the remaining 1 tablespoon of sugar and cut along the score lines all the way through while it is still warm.
  3. Let it cool completely in the pan before lifting out the wedges. It crisps as it cools.