A delightful twist on the classic shortbread, these buttery cookies are perfect for any occasion.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, cream the butter until smooth and creamy.
Use room temperature butter for easier creaming.
Gradually add the sugar to the butter, continuing to mix until the mixture is light and fluffy.
Adding sugar gradually helps it incorporate evenly.
Mix in the flour and salt until the dough becomes crumbly.
Do not overmix; stop once the dough is crumbly.
Press the dough evenly into an ungreased 13x9-inch baking pan.
Use a flat-bottomed glass to press the dough evenly.
Prick the surface of the dough evenly with a fork.
This allows steam to escape and prevents bubbling.
Bake in the preheated oven for 35-40 minutes, or until lightly golden.
Keep an eye on the edges; they should be just golden.
Let the shortbread cool for 5 minutes, then cut into finger-shaped pieces.
Cut while warm for cleaner edges.
Allow the cookies to cool completely before serving.
Cooling fully enhances the crumbly texture.
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