Scottish Shortbread Cookies

Ingredients

Unsalted butter: 142 grams (10 tablespoons or 1¼ sticks), cut into ½ inch cubes, chilled
Granulated sugar: 25 grams (2 tablespoons)
Powdered sugar: 14 grams (2 tablespoons + 2 teaspoons)
Bleached all-purpose flour: 181 grams (1½ cups, lightly spooned and leveled)
Fine sea salt: A small pinch

Directions

Mise en Place:

• For the Food Processor Method:
  • 30 minutes ahead, cut the butter into cubes and refrigerate.
• For the Hand Method:
  • 30 minutes to 1 hour ahead, cut the butter into tablespoon-sized pieces and let soften on the counter. 

Make the Dough:

1. Food Processor Method:

   • Process the sugars for 1 minute until the granulated sugar is fine.
   • Add the butter and pulse until the sugar coats the butter.
   • Add the flour and salt and pulse until the butter pieces are the size of tiny peas. The dough will be crumbly but will hold together when pinched.
   • Scrape the mixture into a plastic bag and use your knuckles and the heels of your hands to press it together.

2. Hand Method:

   • In a large bowl, whisk together the sugars and salt.
   • With a wooden spoon, mix in the butter until light and creamy.
   • Add the flour and mix with your fingers until incorporated.

3. Both Methods:

   • Transfer the dough to a large sheet of plastic wrap and lightly knead it until it holds together.

Shape the Cookies:

1. Roll the dough between sheets of plastic wrap into an 8-9 inch disc.
2. Remove the bottom sheet of plastic wrap and press the dough into the tart pan. Alternatively, use a cake pan to lift the dough into the pan, press it in, and then place it on a cookie sheet without the plastic wrap.
3. Use the tines of a fork to press ¾-inch lines around the perimeter to resemble sun rays. Prick the rest of the dough with the fork or a wooden skewer to help it bake evenly.
4. With the tip of a sharp knife, score the dough into 8 wedges, going almost to the bottom.
5. Cover the dough with plastic wrap and refrigerate for 30 minutes to set the design.

Bake the Cookies:

1. Preheat the oven to 300°F (150°C) and place the oven rack in the middle.
2. Bake for 30 minutes. Rotate the cookie sheet halfway and continue baking for another 20-30 minutes, or until the shortbread is pale golden.

Cool and Cut the Cookies:

1. Set the pan on a wire rack. While the shortbread is still hot, cut along the score lines again.
2. Let it cool completely in the pan.
3. If using a tart pan, unmold the shortbread. Carefully use a thin, sharp knife to cut all the way through into wedges.

Notes

• To unmold the shortbread from a tart pan, set the pan on top of a canister smaller than the bottom opening of the tart pan’s rim. Press down on both sides of the tart ring, and it should slip away easily. Then carefully slide a long metal spatula between the bottom of the pan and the shortbread to lift it out. If it sticks, briefly heat the bottom of the pan by setting it on a hot surface, such as an inverted cake pan filled with hot water.

• Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
• Adapted from the Cookie Bible by Rose Levy Beranbaum