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.