Step by step

Method

4 steps

1. 1

   Heat the oven to 325°F. Line a baking sheet with parchment. Soften 1 cup (226 g) unsalted butter until it gives to a finger press but isn't melting/oily.

2. 2

   Cream the butter with ½ cup granulated sugar and ¼ cup powdered sugar until light and fluffy, 2–3 minutes. Mix in 1 teaspoon vanilla. Add 2 cups all-purpose flour and ½ teaspoon fine salt; mix just until a soft dough forms — stop when no dry flour remains. Overworking makes tough shortbread.

3. 3

   Press into a ½-inch-thick rectangle on the sheet, or roll and cut into fingers or rounds. Prick all over with a fork so steam escapes and the cookies bake evenly.

4. 4

   Bake 20–25 minutes until the edges are just pale golden — shortbread should stay mostly blond; deep brown tastes bitter. Cool on the sheet 5 minutes, then move to a rack to finish cooling. You want pale golden, buttery shortbread that snaps cleanly — not browned bitter edges or a soft underbaked middle.