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Serves : MAKES 8 TRIANGLES
© Stephanie Shih

How to Make It

Step 1    

Heat the oven to 325°. Butter an 8-inch round metal cake or pie pan.

Step 2    

In a medium bowl, whisk together the flour and 3/4 teaspoon of the nutmeg. With your fingers, rub in the butter completely until the mixture is the texture of sand. Using a fork, stir in 5 tablespoons of the sugar. Stir in the egg yolk. Press the mixture together to make a dry, crumbly dough and put it on a work surface. Knead the dough about twelve times until it just holds together.

Step 3    

Press the dough in an even layer into the prepared pan. With a small, sharp knife, mark eight wedges halfway into the dough. With a fork, prick the dough every 1/2 inch or so. In a small bowl, combine the remaining 1 tablespoon sugar and 1/4 teaspoon nutmeg and sprinkle it on the dough. Bake the shortbread in the middle of the oven until golden, 50 to 55 minutes.

Step 4    

Let the shortbread cool slightly in the pan set on a rack and then cut into wedges. Let cool completely in the pan.

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