Best Black White Shortbread Wedges Recipes

Basic Shortbread image

Provided by Martha Stewart

Yield Makes 8 to 10 wedges

Number Of Ingredients 4

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar

Steps:

Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or springform pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

Butter Shortbread Wedges image

Provided by MizEmerilLagasse

Categories Dessert

Time 40m

Yield 8 wedges

Number Of Ingredients 7

1/2 cup butter, softened
8 teaspoons sugar
8 teaspoons confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon orange extract or 1/4 teaspoon lemon extract, mixed with
2 teaspoons water

Steps:

Preheat oven to 300°F.
Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
Prick the dough well and score into 8 triangles with a knife.
Bake for 30-35 minutes or until the cookie is pale golden and crisp.
Sprinkle with the extra sugar, then cut along the marked lines to make the fantails. Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.

Nutrition Facts : Calories 241.8, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 155.1, Carbohydrate 30.6, Fiber 0.8, Sugar 6.8, Protein 3.4