Ingredients for Shortbread
• 1 pound (4 sticks) unsalted butter, softened ≈ 0.454 kilograms
• 1 cup granulated sugar ≈ 0.200 kilograms
• 5 cups all-purpose flour ≈ 0.600 kilograms
How to make Shortbread
• Cream the butter and sugar in a mixer until light and fluffy. Gradually add flour and mix until the dough comes together and pulls away from the bowl. Divide the dough into three equal balls. Shape each ball into a cylinder using plastic wrap, about 8 inches long and 2–3 inches wide. Wrap tightly and chill in the refrigerator for at least 1 hour until firm.
• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the dough from the fridge and unwrap. Slice the dough into 1/2-inch thick rounds and place them about 1 inch apart on the baking sheets. Bake for about 15 minutes or until golden around the edges. Cool on wire racks before serving.
