4 Ingredients 4 Dessert

Shortbread&StrawberriesA special edition!  We’ll be posting a new blog next Sunday.  But we had to share this recipe TODAY.  It’s that simple and delicious.

We’re in the midst of a little kitchen re-do and have been frantically figuring out how to live for a couple of weeks with little access to life’s essentials (i.e., food).  Plus, we’ve had a few good friends who are bucking the system (we have lots of “Bucks” in our lives, including the real buck who tried eating plants in our front yard at 5 this morning) – and they have suggested that even our simple recipes at biglittlemeals.com are not simple enough.

Well, here you go: the simplest, most d-lish sweet we’ve fixed in a long time.  Instead of clearing out our kitchen drawers this morning, prior to the contractor coming tomorrow a.m., I opted to make this shortbread.  It took me all of 5 minutes to get it made and in the oven!  And strawberries are in season (at least in California).  Nothing could be a more perfect match.  The shortbread is addictive; what more can I say.

All the credit goes to Melissa Clark from the NYTimes.  She’s one of our absolute favs in regards to recipes.

And go Warriors.  And have a great week.

Super Simple Shortbread

  • Servings: 24
  • Print


  • 2 c flour
  • 2/3 c sugar
  • 3/4 tsp kosher salt
  • 2 sticks butter (1 cup), cut into 1″ chunks

Heat oven to 325 degrees.  In a food processor blend the flour, sugar, and salt.  Add the chunks of butter and pulse until the mixture just barely starts to come together.  It will be crumbly.  Be careful not to over-process.

Press the dough into an ungreased 8″x 8″ pan or 9″ pie pan and then prick it all over with a fork.  Bake for about 40-45 minutes or until the edges are golden but the rest is still pale.  Remove from the oven and place on a wire rack.  Cut into squares while the shortbread is still warm.

See the NY Times article by Clark for lots of fun additions/changes you can make.

Recipe brought to you by Andy and Ann and Big Little Meals


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