Best Traditional Shortbread Wedges Recipes

Traditional Shortbread Wedges image

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 4

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

Steps:

Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
Preheat oven to 300 degrees, with rack in upper third.
Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Traditional Shortbread Wedges image

Number Of Ingredients 1

1 10-inch tart pan

Steps:

INGREDIENTS 2 cups all-purpose flour 3/4 cup confectioners' sugar 1 1/4 teaspoons coarse salt 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan DIRECTIONS Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes. Preheat oven to 300 degrees, with rack in upper third. Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.