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Nutrition Facts
Serving Size 1 bars 23g Recipe makes 36 bars)
Calories 116
Calories from Fat 62		(53%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 49mg		2%
Potassium 14mg		0%
Total Carbohydrate 12.6g		4%
	Dietary Fiber 0.3g	1%
	Sugars 3.8g
Protein 1.3g		2%
how is this calculated?

Basic Shortbread

Recipe #38526 | 1¾ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: spatchcock
Aug 26, 2002

This is Martha's recipe for shortbread. I used these to make my Girl Scout Samoas recipe.

1
Preheat oven to 275°.
2
Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
4
Add salt and vanilla, and beat to combine.
5
Add flour, 1 cup at a time, beating on low speed until just combined.
6
Press dough into prepared pan, leveling and smoothing the top.
7
Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1 inch wide.
8
Cut the strips crosswise into thirty-six 3-inch bars.
9
Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
10
Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes.
11
Transfer pan to a wire rack to cool.
12
Invert pan, and remove parchment.
13
Turn shortbread over, and carefully break, or cut with a serrated knife, into bars.
14
Store in an airtight container for up to 1 month.