Kittencal's Buttery Pan Shortbread
"This recipe will make two pans of the most delicious flaky buttery shortbread and may be made up to 2 weeks in advance stored at room temperature in an airtight container, if using unsalted butter then increase the salt to 1/4 teaspoon, make certain to slice the cookies while it is still warm or you can cut into small shapes or circles… I have left the candied cherries as optional they are a great addition if you are making these for the holidays, this recipe was developed to make on the food processor this will insure a flaky light texture, this will yield two two 8-inch pans/9 servings each pan"
- 1-1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 cup cold butter, cut into pieces (make sure that the butter is very cold, please in the freezer for about 8-10 minutes)
- 1 cup red and/or green candied cherries, chopped (or can use dried cranberries)
- Sifted confectioners sugar, for dusting (optional)
What You Will Need
No special items needed.
Preheat oven to 325 degrees F (set oven rack to second-lowest position).
Prepare two (8-inch) square cake pans (can use 8-inch round pans).
In a food processor blend the first 4 dry ingredients.
Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
Divide the mixture evenly between the two pans, then press the dough in firmly.
Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don’t over bake!).
Cool the baked dough in pans for 10 minutes.
While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
Using a spatula transfer to a plate.
Sprinkle lightly with powdered sugar if desired.
- Serving Size: 1 (39.6 g)
- Calories 185.3
- Total Fat - 12.2 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 18.9 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 0.3 g
- Sugars - 11.2 g
- Protein - 0.8 g
- Calcium - 3.2 mg
- Iron - 0.2 mg
- Vitamin C - 3.1 mg
- Thiamin - 0 mg