Jan's Shortbread


2 cups (4 sticks) salted butter, softened
1 cup confectioners' sugar
4 cups unbleached white flour
1 teaspoon pure vanilla extract


In a mixer on low speed, cream together butter and sugar until fluffy. Add flour and vanilla extract and mix just until a soft dough forms. Turn onto a floured surface and divide into three equal balls. Flatten balls and shape into flattened disks, about 7 inches wide and ½ inch thick.

Prick the disks all over with a fork; place on oiled baking sheets, wrap in plastic, and refrigerate, covered, at least 2 hours or overnight.

Preheat oven to 375°. Bake 5 minutes, then reduce heat to 300° and bake, rotating sheets occasionally, until slightly firm to the touch and barely golden at the edges, 45 to 60 minutes. Remove from oven and cool slightly, 5 to 10 minutes. With a large sharp knife, cut each disk in half and then into 16 thin diagonal wedges (handle gently; they crumble easily). Dust with additional confectioners’ sugar. Cookies will keep fresh up to 2 weeks in an airtight container, and will also freeze well.



48 wedges

Preparation Time

20 Minutes

Total Time

90 Minutes

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