Loot: Shortbread Pan

In Baking, Uncategorized on December 5, 2010 at 4:10 am

My beautiful friend gave me this unique gift – a shortbread pan.  I had never seen nor owned one before and it may be in Alton Brown’s terms a “uni-tasker”, but I love it!!  To be honest I don’t know why more people don’t make shortbread.  It has a short list of ingredients and comes together quickly.  Basic shortbread is butter, sugar and flour.  Shortbread  is Scottish in origin and is a type of unleavened biscuit.  At first I thought it must be named shortbread due to the short work of it, but actually it is named for its crumbly texture (from an old meaning of the word short).  Here is the recipe I used last night.


  • 1/2 cup butter, room temperature
  • 1/2 cup powdered sugar, unsifted
  • 2 Tbsp. lemon zest
  • 1 cup flour, unsifted

Directions: Cream butter until fluffy, add sugar and lemon zest and blend into butter.  Add the flour and mix until incorporated, the dough will be crumbly.  Turn dough out onto an un-floured counter top or pastry board and work it together by hand until smooth. Pat or roll dough out into the pan. Note: If you do not own a shortbread pan it can be formed and cut like scones and baked on a cookie sheet.  Pierce bottom of the shortbread with a fork and bake at 325 degrees for 30 minutes or until it begins to lightly brown.  Let it cool for 10 minutes and then turn out onto cutting board; cut shortbread while it is still warm to prevent cracking.

Many shortbreads are iced.  This shortbread was like a lemon butter cookie and yummy enough to stand alone. Thanks Shan ♥

  1. Yay friend! glad they came out ok!!

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