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 degrees fahrenheit
  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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