Shortbread Cookies

Steps

• Dough: Beat the butter and sugar together until smooth and creamy but not aerated, about 2 minutes.
• Dough: Add the flour and salt (and vanilla, if using) and mix on low just until the dough clumps together.

  Tip: It will look crumbly before it comes together. Press a handful — if it holds, it's ready. Overmixing past this point starts building the gluten you're trying to avoid.

• Shape: Press the dough evenly into an 8-inch square pan lined with parchment, or roll to 1/2 inch and cut into fingers.
• Chill: Chill until firm.
  ⏱ Start 45 min timer
• Bake: Prick all over with a fork, then bake at 160°C (325°F) until pale gold and dry all the way through.
  ⏱ Start 20 min timer

  Tip: Low and slow. You are drying the shortbread out as much as baking it — rushing at a higher temperature browns the edges while the middle stays damp.

• Bake: Cut into fingers while still warm and in the pan, then leave to cool completely before lifting out.

  Tip: Cutting cold shortbread shatters it; cutting warm and cooling in place gives clean edges.