Classic Shortbread Cookies

Make dough: In a large bowl, combine softened butter, sugar and salt. Mix gently using an electric mixer on low speed (or a wooden spoon by hand) until just combined—avoid overmixing to prevent incorporating excess air. Gradually add flour and mix until dough forms. Push together using clean hands a few times to help dough come together fully. Do not overmix!

Prepare pan: Line an 8x8-inch OR 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal. Press dough firmly and evenly into pan, ensuring it reaches all edges and corners.

Chill dough: Cover pan with plastic wrap and chill in refrigerator for at least 30 minutes.

Score and prick: Preheat oven to 325°F. Remove dough from refrigerator, remove plastic wrap. Score dough (= lightly cut surface) into 16-18 rectangles with a sharp knife (3 rows and 6 columns for shorter, wider shortbread fingers; 2 rows and 8 columns for longer, thinner shortbread fingers). Prick each rectangle 3–4 times with the tines of a fork, pressing about halfway through dough for a traditional look.

Bake: Bake for 25–45 minutes (exact baking time will depend on exact oven and pan used), checking frequently, until edges are pale golden. Top should be set, but remain pale in color.

Finish and cool: Sprinkle a small amount of fine caster sugar over shortbread immediately after removing it from oven. If fork holes have closed during baking, gently remake them while dough is warm. Allow shortbread to cool in pan set on a wire rack for 30 minutes.

Slice and cool completely: Remove shortbread from pan, using overhanging parchment to lift it out. Slice along scored lines immediately, while still warm. Transfer shortbread rectangles to a wire rack to cool completely before serving.