HOW TO MAKE EASY SHORTBREAD

EASY CAST IRON SKILLET SHORTBREAD!

Recipe Below👇

This classic shortbread is delicious right out of the oven, but it gets even better as it ages. It’s perfect for gift giving or mailing to that special someone that wants a little taste of home. It will keep in an airtight cookie tin for up to two months!

www.shutepecan.com

Ingredients

2 sticks of softened salted butter (save butter wrappers)
¾ cup of powdered sugar
1 ½ cups of all-purpose flour
½ cup of cornstarch
1 tsp of vanilla
1 cup of chopped pecans (optional)
Shute Pecan Company
3-4 tablespoons of granulated sugar

In a stand mixer using the paddle attachment, beat softened butter, powdered sugar and vanilla for at least two minutes until creamed together. Add flour, cornstarch and pecans. Beat on low speed until everything comes together and forms a dough. Divide the dough in half.

Preheat oven to 350 degrees. Place a piece of parchment paper in a 12 inch cast iron skillet. Use butter wrappers to grease parchment paper. Using the your hands spread one half of the dough into an even layer in the skillet. Sprinkle dough with granulated sugar. Bake for 20-25 minutes until golden brown. Once the shortbread has cooled enough to handle, remove it from the skillet. When it’s completely cooled, break the shortbread into desired sized pieces. Repeat the process with remaining dough or store the dough in an air tight container for up to a week.

This dough also makes delicious shortbread cookies. Just roll dough out and cut into desired shapes and sizes.
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