Dough Preparation

• To start, I preheat my oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone mats—this ensures nothing sticks and cleanup is a breeze.

  In the large bowl of my stand mixer fitted with the paddle attachment, I combine the all-purpose flour, softened salted butter, and powdered sugar. At first, the mixture may seem dry and crumbly. Don't worry—that’s completely normal. Keep mixing on medium speed for a few minutes, and you’ll notice the dough gradually coming together into a soft, pliable ball.

  If you’re mixing by hand or with a hand mixer, just be patient and avoid adding extra liquid. Shortbread dough doesn’t need any!
• Once my dough is ready, I lightly flour a clean surface and roll the dough out to about ¼-inch thickness (sometimes I go slightly thicker if I want a heartier bite).
• With the cookies shaped and ready, I slide the baking sheets into the preheated 325°F (165°C) oven. I always bake my shortbread on the middle rack to ensure even heat circulation.