Easy Shortbread Cookies { Frigidaire's Symmetry Oven Convection Feature}

One of my husbands favorite cookies is shortbread. He usually buys them at the store, but on his birthday I surprised him with a homemade version. In the past I assumed shortbread was difficult to make because mine never turned out, but it really isn't.

My recipe of choice is Martha Stewart's Easy Shortbread Cookie recipe. I have been using her recipe for quite a few years now. Martha's recipe is so simple and only requires three ingredients. I can always depend on these shortbread cookies to turn out perfectly every time.

I think a lot of my problems with cookie baking in the past was uneven baking. I usually got a cookie that was over cooked on the bottom and the top was still under cooked. Don't ya just hate that? Believe me I have ruined my share of cookies for that reason.

I think I have finally found the answer to all my baking problems by using a convection oven. I'm still a bit new to the whole convection cooking thing, but I have to say I love it. Believe me once you cook with a convection oven you won't go back to using a regular oven again.

You might recall a couple months back the nice folks over at Frigidaire asked me to test drive their new Frigidaire Gallery Range with Symmetry Double Ovens. In the past I have posted about a few of Frigidaire's Double Oven features, chicken nugget setting, pizza setting as well as using it for holiday baking & utilizing both ovens simultaneously.

One subject I haven't touched on is the double ovens one touch convection feature. I have to admit beside the pizza setting the true convection is my absolute favorite feature of this beautiful oven.

If you're not familiar with a convection oven I have included some information on how a conventional and convection oven are different. A convection oven looks similar to a regular oven, but a convection oven has a fan inside to move air continuously throughout the oven cavity.

This is a wonderful feature when cooking and baking because the air blows around the food to help it cook more quickly, evenly, and efficiently than it would in a regular oven. In a regular oven the heat just sits at the bottom of the oven cavity keeping the heat in one designated area.

When using the convection feature I have learned that you need to set your oven temperature slightly lower than specified. The reasoning for this is because when using convection cooking occurs so so much more quickly versus non convection. This is great because the food cooks faster and more evenly than in a regular oven.

I have to say I am enjoying my new oven tremendously and the proof is in the photo above. Just look how beautifully my shortbread cookies baked. Golden brown on the bottom and perfectly cooked on top.

Another benefit of convection cooking is that you can bake multiple trays of cookies, pies and baked goods at the same time. I loved this feature over the holidays because it really limited my time in the kitchen. I know one thing this girl will never go back to a regular oven.

Buttery, crispy shortbread that's melt in your mouth good.

Easy Shortbread Cookies

1 - stick unsalted butter, softened (1/2 cup)
1 - cup all-purpose flour
1/3 - cup confectioners' sugar

Preheat oven to 300 degrees if using the convection feature 325 degrees for non convection ovens. 

In a large mixing bowl, cream butter. Add flour and sugar; mix just to combine (chill 10 minutes if too soft).

Pat into an 8-inch round cake or pie pan; crimping edge with a floured fork. Using fork lightly poke a few holes on top.

Bake until firm and slightly browned, 30 to 35 minutes (drape with foil if browning too quickly). Immediately score into eight wedges;

Cool completely and turn 
out of pan; slice with a serrated knife.

Cooks Note: If your oven does not have a convection feature set the oven temperature to 325 degrees.  

Recipe Source: Martha Stewart's Everyday Food

Disclosure: This post was written as a part of my participating in a Test Drive Campaign through Frigidaire. I received a Frigidaire Gallery Range with Symmetry Double Ovens to facilitate me in my review. All opinions stated above are entirely my own. I would like to thank Frigidaire for choosing Mommy's Kitchen.


Amy said…
Mmm - my mouth is watering. And I love my convection oven too. I love being able to bake more cookies at a time and not having to switch racks in the middle of cooking.
wesliane said…
je ne connais pas ces sablés , mais vous me donner envie
va falloir que j essaye
Sarah said…
I love baking shortbread and your pictures look fantastic!
I love Shortbread, one of my favorites! I would love to have that oven.
Leslie said…
Shortbread is one of my fav's too!!!
Anonymous said…
oh, that looks lovely! i've always wanted to try making shortbread myself but never had the guts to actually do it...
but with your recipe, maybe i'll finally try :)
Anonymous said…
I just made these. I am amazed how easy and delicious they are! I live in Colorado so I had to add a little more flour and baked at 325 degrees for 40 minutes due to the high altitude.I highly recommend this recipe. Thank you so much Tina for sharing this recipe.
Anonymous said…
I am half scoth. We made shortbread every year. A secret to making is to sub a small amount of flour for rice flour. If you lived in Scothland you would already know this. My dad never used a recipe but made the very best. I picked it from him and so glad I had since he passed a very long time ago.