Instructions
1. The Creaming (The Heart of the Cookie)
In a large bowl,beat the cool butter with an electric mixer (or by hand with a wooden spoon, as Grandma might have) until it is smooth and creamy. This should take about 1-2 minutes. Do not whip in too much air. Add the granulated sugar, powdered sugar, and vanilla extract. Beat on low speed until the mixture is pale, fluffy, and well-combined, about 2-3 minutes. The powdered sugar is the secret to that melt-in-your-mouth texture.
2. The Combining (A Light Hand)
In a separate bowl,whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The moment the flour disappears, stop mixing. Overworking the dough will develop gluten and make the shortbread tough.
3. The Forming (Shaping the Memory)
Turn the dough out onto a lightly floured surface.It will be soft and slightly crumbly, but should hold together when pressed. Gently knead it just two or three times to bring it into a cohesive ball.
· For Classic Wedges: Press the dough into an ungreased 9-inch round tart pan with a removable bottom or a springform pan. Use your fingers or the bottom of a glass to press it into an even layer. Prick the entire surface deeply with a fork. This is traditional and prevents puffing.
· For Squares: Press the dough into an 8×8 inch square baking pan lined with parchment paper.
· For Cut-Outs: Divide the dough in half, shape into discs, wrap in plastic, and chill for 30 minutes. Roll out on a floured surface to 1/2-inch thickness and cut into shapes.
4. The Chilling (A Necessary Patience)
Place the pan of shaped dough in the refrigerator for at least 30 minutes.This step is non-negotiable; it re-solidifies the butter, which guarantees the cookies will hold their shape and have the perfect crumbly texture.
5. The Baking (The Transformation)
While the dough chills,preheat your oven to 325°F (160°C). Before baking, if you made a round or square slab, score the dough lightly with a sharp knife into 8 or 12 wedges/bars. For an extra touch, sprinkle with coarse sugar.
Bake for 25-35 minutes, or until the edges are just barely beginning to turn a very light golden brown. The center should still look pale and feel set. The key to perfect shortbread is a low and slow bake; you are toasting the flour and butter, not browning a cake.
6. The Final Cut & Cooling (The Hardest Wait)
Remove the pan from the oven.While it is still warm, use a sharp knife to slice completely through the score lines you made earlier. Do not remove from the pan. Allow the shortbread to cool completely in the pan on a wire rack. This can take a few hours. This slow cooling is part of the drying and setting process that creates the signature crisp-yet-tender texture.
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