Bake until firm and lightly browned, 30 to 35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 triangles. On a wire rack, cool completely in pan; gently invert, and break along scored lines.

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Martha Stewart Living

Reviews (4)

CHEFCAB17 Mar, 2013

Can a blender be used in place of a food processor?

terrie-bear15 Mar, 2013

I made these for our church group, and doubled the recipe. Everyone loved them. Not overly sweet, but a nice shortbread. I received lots of complements on them. They are nice and flaky and easy to make.

ShannonMarie121220 Mar, 2011

Simple and delicious. The only problem I had was cutting them into the small triangles. Many corners broke off while cutting them. Perhaps next time I will just leave them in 16 squares rather than 32 triangles.

pattipoopidoo11 Oct, 2010

I should have reviewed these earlier, I've made these so many times....easy and delicious!