Yield: Yields 12 squares.
Superfine sugar helps give these treats their delicate texture. If you can’t find it, pulse granulated sugar in a food processor for about 30 seconds.
If you like, serve the shortbread topped with Lemon Curd.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Oh my! I'm never buying shortbread again! Wonderful!
Simply the best. Wonderful flavor.
This recipe worked really well using Splenda instead of sugar.Any diabetic could eat this, especially with the curd on top.
Yummy scrumptious. I have always been a "packer" and now knowing not to pack the dough into the tin the fantastic light result reminds me of my Scottish Grans shortbread. Many thanks Elinor. Regards Heather
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.