Shortbread Wedges

Prep Time
Cook Time
Ready In

"Around this house I'm known as the "Cookie Monster", but even the most-devoted cookie monsters have their weaknesses. Mine is shortbread cookies. I already have 6 recipes for them in my collection of recipes, so this realsimpledotcom recipe credited to Susan Sugarman is #7. Susan said the yield was 12 servings, but I could never in good conscience cut an 8-in round pan into 12 wedges. So I chg'd the # of servings to 8 & felt righteous again. (Time does not include the cooling time) ENJOY!"

Original recipe yields 8 servings


  • Serving Size: 1 (49 g)
  • Calories 231.9
  • Total Fat - 11.7 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 30.5 mg
  • Sodium - 74.8 mg
  • Total Carbohydrate - 30.7 g
  • Dietary Fiber - 0.4 g
  • Sugars - 18.8 g
  • Protein - 1.7 g
  • Calcium - 6 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325F. For pan prep, see NOTE below.

Step 2

W/an electric mixer, beat the butter, powdered sugar & vanilla on med-high speed until light & fluffy (2-3 min). Reduce speed to low & gradually add the flour & salt, mixing just until incorporated.

Step 3

W/lightly floured fingers, press the dough into an 8-in rd cake pan. Score the dough into 8 wedges & prick all over w/a fork.

Step 4

Sprinkle the dough w/the light brown sugar, press it lightly into the top surface of the dough & bake until golden & firm (35-40 min). When cool enough to handle, turn the shortbread out of the pan & use a knife to re-cut along the wedge lines. Transfer to a wire rack to cool completely.

Step 5

NOTE FROM ME: Altho not a part of the recipe, most reviewers suggested that the baking pan should be sprayed w/a non-stick spray & that a cut-to-size piece of parchment paper should be applied to the sprayed pan.

Tips & Variations

  • Electric mixer & 8-inch round baking pan.



These are wonderful and easy too! I didn't have any vanilla so we used anise flavoring (same amount as listed for the vanilla) and they came out great! That;inks for sharing!

review by:
(19 Apr 2018)