Prepare Oven & Pan: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt ...

Shortbread cookies are one of the simplest cookies out there—all you need is butter, sugar and flour to make these rich, buttery, melt-in-your-mouth cookies. The high butter content gives ...

These crumbly, buttery cookies are a perfect treat with afternoon tea, or with ice cream, fruit, or chocolate for dessert. Preheat oven to 300°F. Line 2 (8-inch) square or round cake pans with ...

I prefer European-style butter for this recipe; the higher butterfat leads to a richer, more buttery shortbread. If you don’t have European-style butter, American-style butter will do.

If the baked shortbread tastes undercooked or feels gummy, invert the shortbread onto a clean sheet pan, so the crumbs spill out. Break it up with your fingers and bake again at 325 F for 10 minutes.

"We had to live on the memory and the taste memory of that shortbread for almost 60 years," says Marilynn. But that came to an end in the early 2000s, when they were researching their first ...

Finally, don't overbake. Take the shortbread out of the oven as the edges begin to brown; otherwise, you'll have a dry cookie, not one that melts in your mouth as shortbread should.