Shortbread Cookies




  1. Lightly grease the bottom and sides of a baking dish and line it foil or parchment paper
  2. Beat the butter, rendered fat, sugar, and salt until pale and fluffy **(around 2 minutes)**
  3. Add the egg and continue beating until combined
  4. Add the flour and beat until dough *just* comes together
  5. Scrape dough into prepared pan and spread into an even **(0.5 inch thick)** layer
  6. Use a sharp, thin knife to lightly score the surface into 3x1-inch rectangles **(do not cut all the way through)**
  7. Use a skewer to poke 2 holes into each rectangle
  8. Refrigerate until dough is chilled solid **(around 1 hour)**
  9. Preheat oven to 325°F
  10. Once preheated, transfer the pan to the oven and bake, rotating once halfway through, until the dough is set and just barely browned at the edges **(16-18 minutes)**
  11. While the shortbread is still hot, use a thin knife to neatly slice into rectangles and sprinkle with flaky **(Maldon)** salt.
  12. Let cool completely in the pan before removing and serving.


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