Shortbread Cookies

also called shortbread · Scottish shortbread · shortbread fingers · petticoat tails

The table

Heat the oven to 325°F (165°C) and butter an 8x8-in pan
2 1/2 cups(315 g)all-purpose flourwhiskstirpress into the pan, prick all overbake at 325°F for 45 min
2 Tbs(16 g)cornstarch
1/2 tsp(3 g)table salt
1 cup(226 g; softened)unsalted buttercream
1/2 cup(100 g)granulated sugar
1 tsp(5 mL)vanilla extract
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2whisk

3cream

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. cream

    not timedfrom the start

  2. whisk

    not timedfrom the start

  3. stir

    not timedfrom the start

  4. press into the pan, prick all over

    not timedfrom the start

  5. bake at 325°F for 45 min

    45 minwalk away(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 8x8-in pan · fork · oven

Goes with

See how it is written
>> title: Shortbread Cookies
>> category: Cookies
>> tags: butter, scottish, dessert, oven
>> counters: Bakery
>> aka: shortbread, Scottish shortbread, shortbread fingers, petticoat tails
>> pairs-with: lemon-curd
>> servings: 16
>> time: 1 hour
>> step.5: press into the pan, prick all over

Heat the #oven{} to 325°F (165°C) and butter an #8x8-in pan{}.

Cream @unsalted butter{1%cup}(226 g; softened) with @granulated sugar{1/2%cup}(100 g), @vanilla extract{1%tsp}(5 mL).

Whisk @all-purpose flour{2 1/2%cup}(315 g), @cornstarch{2%Tbs}(16 g), and @table salt{1/2%tsp}(3 g).

Stir @&(~1)dry ingredients{} into @&(~2)creamed butter{}.

Press @&(~1)dough{} into the pan and prick all over with a #fork{}.

Bake @&(~1)shortbread{} at 325°F for ~{45%min}.