Step 6: Bake to Perfection
Bake for 12-15 minutes, or until the cookies are set and the bottoms are just barely starting to turn light golden. The tops should not brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chef’s Notes: Pro-Tips for Flawless Cookies
Real Butter is Key: There is no substitute for high-quality unsalted butter in shortbread. It is the star of the show.
Proper Measurement: For best results, weigh your flour. If using cups, use the spoon-and-level method to avoid dense, dry cookies.
Room Temperature Butter: Your butter must be truly softened to cream properly. It should yield slightly to pressure but not be oily or melted.
The Slice-and-Bake Secret: For perfectly round cookies that don’t have a flat side, roll the log every 15 minutes during the first hour of chilling to prevent flattening.
Frequently Asked Questions (FAQ)
Q: Can I use salted pistachios?
A: You can, but then omit the ½ teaspoon of salt from the recipe. The salty-sweet contrast is wonderful, but you don’t want them to be overly salty.
Q: My dough is too crumbly and won’t hold together. What did I do wrong?
A: This is often due to improperly measured flour (too much) or overmixing. “Fix” it by working in a teaspoon of cold water at a time until the dough just comes together.
Q: How do I store these cookies?
A: Store cooled cookies in an airtight container at room temperature for up to a week. They also freeze beautifully for up to 3 months.
Q: Can I use this base recipe for other mix-ins?
A: Absolutely! This is a perfect base. Try chocolate chips and orange zest, or toasted pecans and toffee bits.
