Do-it-all salted butter shortbread from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More (page 46) by Yossy Arefi

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Notes about this recipe

  • averythingcooks on May 16, 2026

    Oh so skeptical re: making "shortbread" with melted butter BUT pleasantly surprised by that crumbly yet melty in your mouth texture that I love. I sprinkled the hot slab with a salted caramel finishing sugar...perhaps not necessary but good! One thing: replacing the 8 x 8" inch pan with a 9" round/removable bottom tart pan seemed like genius until I noticed the smoke as the butter melted out of the dough onto the floor of my oven. A sheet pan under the tart pan solved it but lesson learned :) As mentioned by et12, running the icing sugar through a sieve is an easier way to remove lumps.

  • et12 on May 13, 2026

    I thought these were nice and came out well. I think sifting the icing sugar would be faster than trying to get rid of the lumps with a whisk. Less sweet then most recipes out there which I liked.

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