Receiving Instructions

Store unopened at room temperature for up to 24 months.

Preparation Instructions

12 Tbs. (1 1/2 sticks/185g) unsalted butter at room temperature
1 package shortbread mix

Spray 8" sq. baking dish with nonstick cooking spray and line with parchment paper. Set aside.

In bowl of electric mixer fitted with paddle attachment, beat butter on medium speed until smooth (approx. 1 minute). Scrape down sides with rubber spatula. With mixer still running, add shortbread mix in thirds and continue to mix until combined (approx. 1 minute). Transfer dough to prepared pan. Wet fingers with water and gently press dough down to even thickness. Using fork, prick dough in rows, approx. 1/2 inch (12 mm) apart. Place dough in refrigerator for 30 minutes.

Preheat oven to 300°F (150°C). Bake dough until lightly golden-brown and toothpick inserted into center comes out clean (approx. 45 minutes).

Let shortbread cool completely in pan. Carefully remove shortbread from pan, slice into rectangles and serve.

Makes 10–12 shortbread cookies.

Bridgerton x Williams Sonoma Orange Cardamom Shortbread Mix