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Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations.

Source: Martha Stewart Living, February 2007
Yield

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.

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