Classic Shortbread 101
Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations.
Martha Stewart Living, February 2007
Gallery
Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
For shortbread that bakes evenly and doesn't puff up in spots, follow these steps.
1. Turn out the dough into a pan, and cover with plastic wrap (so it doesn't stick to your hands); press into a uniform thickness. Refrigerate.
2. Using a paring knife, cut the dough into wedges. Using a wooden skewer (not a fork -- its tines will pull at the dough), prick the entire surface of the dough in a symmetrical pattern.