Preparation info
  • Makes

    1 pound

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Properly pale, crumbly, and buttery—and only a moment’s work. Because it is so simple to prepare, you can always have really fresh shortbread on hand. Although many cooks advise keeping the pastry for long periods of time, we think it is at its best for only a week. Store at room temperature, in an airtight tin.


  • sticks (12 tablespoons) unsalted butter, at room temperature
  • ¼ cup plus


  1. Preheat the oven to 325 degrees.
  2. In the small bowl of an electric mixer, cream the butter until it is light. Add the ¼ cup sugar and beat until pale.