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Buttery Melt-in-Your-Mouth Shortbread Cookies
Classic Scottish shortbread cookies that melt in your mouth. Made with room‑temperature butter, a touch of vanilla, and a precise amount of flour for a crumbly, buttery texture. Chill the dough, slice, and bake for perfectly golden, melt‑away cookies.
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Critical Success Points
- • Cream butter until smooth but not over‑beat.
- • Measure flour accurately (spoon & level or use a scale).
- • Do not over‑mix after adding flour; dough should look slightly crumbly.
- • Chill the dough for at least 1 hour before slicing.
- • Slice to an even ½‑inch thickness for uniform baking.
- • Watch the bake time; cookies should be lightly golden, not dark.
Safety Warnings
- • Handle the hot baking sheet with oven mitts to avoid burns.
- • Use a sharp knife carefully when slicing the chilled dough.
- • Do not leave the oven unattended while the cookies bake.
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