Feature

Martha Bakes: Shortbread Episode

Martha Bakes - Shortbread episode

Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

Watch a Preview

You don’t have to be Scottish to love shortbread, and this deliciously dense treat is easier to make than you might think. Martha demonstrates how to make shortbread wedges, brown-butter shortbread lemon bars, brown-sugar pecan shortbread cookies, and a pumpkin tart with pressed-in shortbread tart shell — perfect for fall.

Watch This Week’s Baking Tip

Martha demonstrates how to use paperclips to keep baking paper in place.

This Week’s Recipe

Shortbread Wedges

Shortbread Wedges recipe

While these tender-crisp, butter-rich cookies were once associated mainly with the holiday season, they are now a year-round favorite.

This recipe appears in the "Shortbread" episode of Martha Bakes.

print

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1 1/4 teaspoons coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

Directions

  1. Sift together flour, sugar, and salt into a bowl. Place butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
  2. Preheat oven to 300 degrees, with rack in upper third.
  3. Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
  4. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Yield: 8 servings

 

Additional recipes and video clips from the episode are available on MarthaStewart.com including:

Presented by:

Produced by: