Sugared Shortbread

Recipe from Amy Casey

Adapted by Melissa Clark

Sugared Shortbread
Craig Lee for The New York Times
Total Time
1 hour
Rating
5(2,470)
Comments
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In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it’s a popular gluten-free flour). You can mix this recipe in a bowl with a wooden spoon in about three minutes, and the rice flour gives the shortbread a sandy, singular texture that’s accentuated by the coating of granulated sugar on the top and bottom. You can substitute cornstarch for the rice flour, but you'll end up with a slightly softer crumb. Bonus: this keeps for weeks — but only if you hide it. —Melissa Clark

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Ingredients

Yield:About 18 cookies
  • 240grams all-purpose flour (2 cups)
  • 36grams rice flour (¼ cup)
  • 62grams sugar (¼ cup), more as needed
  • 2grams fine sea salt (½ teaspoon)
  • 16tablespoons unsalted butter (1 cup), melted and cooled
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

160 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 2 grams protein; 66 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper.

  2. Step 2

    In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.

Ratings

5 out of 5
2,470 user ratings
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Comments

Cynthia

I adore this recipe and have made it many times. I make my own rice flour by whizzing white rice in a Magic Bullet. I can't get it uniformly powdery, which is a good thing: I love the tiny bits of raw rice in the finished shortbread. They lend an irresistible crunchy texture. The other bonus to this recipe is how ridiculously easy it is. Be sure to slice the shortbread while it is warm. If you wait until it cools, you'll have a pile of shattered shards, albeit a delicious pile.

RLIZA

Easy and simple, delish. Next time, I'll rub some lemon zest with the sugar before mixing it in the flour for some fresh lemon flavor (a Dorrie Greenspan baking process I've tried).

Patsy

I can't stop making these. Is there a 12 step program to to help me with this? These are fantastic!

missn

First comment on a NYT recipe: prepared recipe as directed - delicious and ever so easy to make. Yum!

Meezon Plass

Amazing easy recipe. I've made it with plain melted butter and with brown butter, both incredibly delicious. It' amazing how much the flavor and texture improve the next day.

Vicki

Very dry

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Credits

Adapted from Amy Casey

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