Thick pale-golden shortbread rounds scored into fork-pricked wedges with separated pieces showing a crumbly interior

Shortbread Wedge Cookies

Shortbread wedge cookies mix butter, sugar, and flour into two thick rounds, each scored into eight pieces and baked at 350°F.

Course Dessert

Cuisine Scottish

Prep Time 15

Cook Time 25

Chilling and Cooling Time 50

Total Time 1 30

Servings wedges

Calories 303

Equipment

2 Baking Sheets for holding the thick shortbread rounds
1 Chef's Knife for scoring each round into eight wedges
1 Electric Hand Mixer for blending the butter and sugar and bringing in the flour
1 Fork for pricking the tops of the rounds
1 Large Stainless Steel Mixing Bowl for mixing and chilling the dough
1 set Measuring Cups and Spoons for the butter, sugar, and flour
1 Oven for baking at 350°F
as needed Parchment Paper optional lining for the baking sheets
1 Kitchen Refrigerator for the 30-minute dough chill
1 Silicone Spatula for scraping the bowl and gathering loose crumbs
1 Wire Cooling Rack for cooling the baked rounds

Ingredients

Shortbread

1 ½ cups butter softened
¾ cup white granulated sugar
4 cups all-purpose flour

Instructions

Mix and Chill the Dough

Preheat the oven to 350°F. Place the softened butter and white granulated sugar in a large stainless steel mixing bowl and beat until evenly blended.
1 1/2 cups butter, 3/4 cup white granulated sugar
Add the all-purpose flour in manageable additions and mix only until no dry pockets remain. Press any loose crumbs gently into the dough rather than continuing to beat.
4 cups all-purpose flour
Cover the bowl and refrigerate the dough for 30 minutes.

Shape and Bake

Divide the chilled dough into two equal portions. Press each into a round that is 3/4 to 1 inch thick and place it on an ungreased or parchment-lined baking sheet.
Prick the top of each round with a fork. Use a chef’s knife to score four lines through the center so each round is divided into eight even wedges while remaining in one piece.
Bake at 350°F for 22 to 25 minutes. Let the baked rounds settle briefly, then transfer them carefully to a wire cooling rack. Cool before separating or serving the wedges.

Notes

Keep both rounds 3/4 to 1 inch thick, prick and score each one into eight wedges before baking, and use either ungreased sheets or optional parchment. The formula contains no leavening.

Nutrition