Authentic Scottish Shortbread Cookies Recipe Buttery Perfection

Instructions:

1. Preheat oven to 325°F (160°C). Line a 9x9 inch square baking pan with parchment paper, ensuring there is an overhang for easy lifting later.
2. In a bowl, sift together the all-purpose flour, cornstarch, and salt. Set the dry mixture aside.
3. In a stand mixer fitted with the paddle attachment, cream the very cold, cubed butter and sugar on medium speed for about 1 minute, until just combined and sandy. Do not over-cream; the mixture should not become light and fluffy.
4. Gradually add the sifted dry ingredients to the butter mixture on low speed. Mix only until the dough just comes together and no streaks of dry flour remain. Stop mixing immediately to avoid developing gluten.
5. Press the dough evenly into the prepared pan. Cover the pan tightly with plastic wrap and chill the dough in the refrigerator for a minimum of 60 minutes. This chilling step is crucial for texture.
6. Remove the dough from the fridge. Lightly score the dough into desired squares or fingers using a sharp knife (do not cut all the way through yet). Prick the surface of the dough all over with a fork (docking).
7. Bake for 18–22 minutes, rotating the pan halfway through. The shortbread should remain pale with very light golden edges.
8. Immediately upon removing the hot shortbread from the oven, use the knife to cut fully through the pre-scored lines. Allow the shortbread to cool completely in the pan on a wire rack before lifting out and serving.