I’m a big fan of all things wedge, from shoes to food, but I’ve always hated the name. Being only one letter short of another word (wedgies) that instills unappealing mental images, is generally something that you don’t want to happen when thinking of delicious food. Potato wedges, pizza wedges, and now shortbread wedges, there’s really only one way to describe it all: YUM! Treats that are served as a finger food for multiple people are the best kind to have around in the holiday season. Hence why these shortbread wedges just had to go to the top of my list of Christmas recipes. Besides, shortbread is synonymous with Christmas, is it not?

This is one dessert that you cannot go without this holiday season!

Shortbread Wedges:

1 cup unsalted butter, softened
3/4 cup icing sugar
1/2 tsp vanilla
1/4 tsp salt
2 cups all-purpose flour
2 tsp granulated sugar

Steps:

1. In a bowl using a wooden spoon, beat together butter, icing sugar, vanilla, and salt until light and fluffy.

2. Add flour until well-combined.

3. Line a 9-inch square cake pan with parchment paper. Add mixture.

4. Flatten dough with the palm of your hand to make a smooth and even surface.

5. Using a knife, score the surface into rectangular pieces. Prick each wedge several times with a fork. Sprinkle with sugar.

6. Refrigerate until firm, approximately 30 minutes.

7. Heat oven to 300°F. Bake until golden brown, about 55 minutes.

8. Remove, let cool, and cut through score lines. Then, devour!

<3

Emory