Shortbread Wedges
Recipe: #29265
March 26, 2018
"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!"
Ingredients
Nutritional
- 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 by Step Method
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
- Electric mixer & 8-inch round baking pan.