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April 8, 2006 | Episode 14

Shortbread
This rich, buttery shortbread is perfect with coffee after dinner.
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Shortbread


  • Hands-On Time: 15 minutes
    Total Time
    : 1 1/2 hours (includes chilling)
    Makes 8 servings
  • 2 sticks unsalted butter (preferably European or European style), chilled and cut into small pieces
    1/2 cup confectioners’ sugar
    1 tablespoon grated orange zest
    1 teaspoon vanilla extract
    2 cups flour, plus more for the work surface
    1/2 teaspoon kosher salt


In a food processor, or in a large bowl using your fingers, mix the butter, sugar, zest, vanilla, flour, and salt until crumbly. Knead the dough in the bowl until it comes together. Place the dough on a large sheet of lightly floured work surface and roll it to a thickness of 1/4 inch. Trim the edges to form a large circle. Wrap in plastic and refrigerate for 30 minutes.

Heat oven to 300° F.

Cut the dough into 16 wedges. Transfer the parchment paper and dough to a baking sheet. Bake until golden, about 45 minutes. Let cool.

Tip: To make the shortbread in advance, refrigerate the dough overnight and bake it early in the day.

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