Perfect ShortbreadAs easy as One-Two-Three
David M. and Susie M. Arnold
Perfect shortbread truly is as easy as one-two-three as that is the ratio of the principal ingredients by weight. If you haven't already invested in a kitchen scale, we recommend you do so.
Combine ingredients in a bowl and use a pastry blender to mix until the dough starts to hold together. The dough will be crumbly but when properly mixed will be paste-like in consistency.
At this point, you can press the dough into a lined, round or square pan and bake at 350 degrees for 15 minutes or until it starts to brown. Cut into squares or wedges while it's still hot.
Alternatively, roll bits of dough into walnut-sized balls and place on an ungreased sheet. Use the bottom of a water glass or a cookie stamp to form into rounds. Bake at 350 degrees for 15 minutes or until the edges start to turn. Cool on a rack. Makes about 2 dozen rounds.
The beauty of this recipe is how well it scales. If you need more or less, you can adjust the recipe accordingly. Just remember to keep the ratios of 1 part sugar, two parts butter and 3 parts flour.