Shortbread Fingers

December 18, 2008 at 2:24 pm Leave a comment

My husband loves shortbread.  He’s not even much of a sweets guy, but he’ll eat the whole pan of shortbread without a second thought.  This recipe is so easy, and so delicious.  A great addition to your Christmas baking.

Shortbread Fingers

3 sticks unsalted butter, room temp.
2 1/2 cups all purpose flour
1/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons powdered sugar
Granulated sugar, for sprinkling

Preheat oven to 325. Butter a metal cake pan (13X9) and line with parchment paper, leaving some overhang on the long sides. Whisk together the flour and salt in a small bowl, set aside.

In the bowl of an electric mixer with paddle attachment, beat butter until fluffy on medium speed, 3 to 4 minutes. Add powdered sugar; continue to beat until light and fluffy, about 2 minutes, scraping down the sides as needed. Add flour mixture and beat on low speed, scraping down sides until just incorporated.

Using your hands, evenly spread dough in prepared baking sheet. Chill in the fridge until dough is firm, about 15 minutes.

Prick dough all over with a fork. Bake for 20 minutes and then rotate the pan and bake another 20 minutes. Shortbread should be slightly golden brown. Transfer pan to wire rack and immediately sprinkle with sugar. While still hot, us a large knife and cut shortbread down the middle – long ways. Then cut into one inch “fingers”. Enjoy!


Entry filed under: Baked Goods. Tags: , , , .

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