227 g Unsalted Butter (high-quality European butter preferred) ( approx. 2 sticks)
126 g Granulated Sugar plus some extra for sprinkling on top (approx. ⅔ cup)
4 g Vanilla Extract (approx. 1 tsp)
Fall Spiced Shortbread
By Dom - Last Updated August 18, 2023
Draw an X with butter on the bottom of a 9 x 9-inch walled cake pan and line it with parchment leaving a bit of overhang on the sides. Set aside. In a medium bowl, sift together all dry ingredients. Set aside.
In the bowl of a stand mixer, cream together butter and sugar with the paddle attachment until light and fluffy, approximately 4-5 minutes on medium-high speed. Beat in vanilla until incorporated. Add dry ingredients and mix on low until dough is just formed, take care not to overmix. Finish mixing by hand to avoid overworking the dough. The dough should be slightly crumbly but easy to press into the pan. Using fingers, press dough into the prepared pan until an even layer is achieved. Cover the top with plastic wrap and place in the fridge to chill for one hour up to overnight.
Preheat the oven to 300 degrees F. Using a fork, poke holes all over the surface of the dough. Feel free to add any toppings at this point or if you want to enjoy the shortbread on its own top with a light coating of granulated sugar. Bake until the edges of the shortbread are a light golden brown, around 55 minutes, rotating every 14-15 minutes. Allow to cool for 15 minutes then using the overhang of parchment remove the shortbread from the pan. Cut while still warm and transfer to a wire rack to cool completely. Store in an airtight container for up to three days.
