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Buttery Sugar-Dusted Shortbreads

Our Buttery Sugar-Dusted Shortbreads are the show-stopping dessert you need for any holiday gathering. These cookies boast a perfectly balanced sweetness with a flaky yet rich texture. Comparing to Walker's Shortbreads, these cookies will surely steal the limelight.
5
1 hr 20 min
TOTAL TIME
197
CALORIES
$0.13
PER SERVING
Buttery Sugar-Dusted Shortbreads
Ingredients
4 INGREDIENTS
16 SERVINGS
Unsalted Butter
1 cup unsalted butter
softened at room temperature
All Purpose Flour
2 cups all purpose flour
Granulated Sugar
3/4 cup granulated sugar
Kosher Salt
1 1/4 tsp kosher salt
Directions
11 STEPS
30 min
PREP TIME
50 min
COOK TIME
1 hr 20 min
TOTAL TIME
1
In a large bowl, combine all-purpose flour, granulated sugar, and kosher salt. Make sure to mix well ensuring that all ingredients are evenly distributed.
2
Add in the softened unsalted butter to the flour mixture. Knead the dough by hand until it comes together and becomes smooth.
3
Pressure the dough into a square baking pan lined with parchment paper and smooth out the surface.
4
Cover the dough with cling film and place in the fridge for 20 minutes to allow it to harden up.
5
Preheat the oven to 300 degrees Fahrenheit, with the rack in the upper third.
6
Remove the cling film from dough and lightly mark the dough into your desired shapes using a knife. Don’t cut through completely.
7
Using a fork, lightly prick all over the dough at 1/4 inch intervals.
8
Bake in the preheated oven until golden brown and firm in the center, around 50 minutes.
9
Remove baking pan and place onto a cooling rack. While still warm, follow the previously made marks and cut through completely.
10
Let the shortbreads cool completely in the pan.
11
Once cooled, remove the shortbreads using parchment paper as handles and transfer onto a serving dish or storage container.
Health Info
Macros
21g
CARBS
11g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why is my shortbread cookie hard?
What type of sugar is best for shortbread cookies?
Why does my shortbread spread in the oven?
Can I add flavors to my shortbread cookies?
My dough is too crumbly, what should I do?
How should I store my shortbread cookies?
Why isn't my shortbread cookie flaky?
My shortbread tastes bland, what can I do?
Can I freeze shortbread cookie dough?
How do I prevent the cookies from cracking?