Shortbread Wedges

Pat-in-the-pan shortbread cut into 12 neat wedges, each topped with a whole almond. The cornstarch mixed into the flour is what gives these their signature sandy, melt-on-your-tongue texture that pure flour shortbread can’t quite achieve.

This dough comes together without a mixer. Cut cold margarine into the flour, sugar, cornstarch, and salt with a pastry blender until it looks like coarse crumbs, then sprinkle over the vanilla and almond extracts. A quick knead with your hands and it holds together. No rolling, no chilling, no cookie cutters.

Score the wedges before baking, cutting halfway through the dough. This is a must. The cuts guide the final break lines so you get clean, even wedges instead of jagged chunks. Fork pricks on each wedge serve two purposes: they look traditional and they prevent the dough from puffing during baking.

Bake low and slow at 325°F (160°C). Shortbread should be lightly golden, not browned. Cut through the scored lines while still warm. Cold shortbread shatters.

Kitchen Tips

• Use cold margarine cut into small pieces. Warm fat makes greasy, tough shortbread instead of tender and crumbly.
• Press the dough evenly in the pan with your fingertips or the bottom of a measuring cup. Uneven thickness means some wedges brown while others stay pale.
• The almond extract is subtle but essential. It adds a sweet, nutty depth that vanilla alone doesn’t provide.
• Store in an airtight container at room temperature for up to a week.

Variations

• Lemon shortbread: Add 1 teaspoon lemon zest to the flour mixture and skip the almond extract.
• Chocolate dipped: After cooling, dip the pointed end of each wedge in melted chocolate and set on parchment to harden.
• Pecan topped: Use pecan halves instead of almonds for a more buttery, Southern-style finish.