Shortbread recipe

Tis the season to bake shortbread, fa-la-la-la-la, la-la-la-la! Recipe developer and food photographer Kate Shungu from Shortbread recipe of Hospitality is serving up a simple cookie recipe anyone can master.

If you’re unaware of the background behind the shortbread cookie, then let us fill you in. If you’re ready to embrace this tasty tradition in your own home, it’s time to grab the baking mitts, and get started! This recipe has only six components to it. So, this should be a quick grocery store run.

To begin this recipe, you’ll first want to preheat your oven at 325 F. Separately, in the bowl of a stand mixer, combine the softened, unsalted butter with your white sugar. Beat them together on high for about two to three minutes. The end result should give a light and fluffy texture.

Next, stir in the almond extract and salt. We’re sure you’ll enjoy this quick method, because, as Shungu says, “The dough doesn’t require any chilling or rolling, which makes this shortbread much easier than many recipes. Once the dough begins to take shape, add half of the flour into the mixer with the butter and sugar. Combine them until the dough comes out light and crumbly. Continue to add in the remaining flour, and don’t forget the sprinkles!

Mix the ingredients until the dough barely sticks together. That’s when you’ll know you’re done. Shungu confirms the crumbly texture is ideal. She says, “The dough should just hold together when finished. Before baking, your final step is to take out a 9×9-inch pan. Line the pan with parchment paper, and pat the dough into one thick layer inside the paper.