No-Chill Shortbread Fingers

Steps

1. 1

   Mix butter and sugar

   • In a large bowl, combine the cold butter cubes and powdered sugar.
   • Using a wooden spoon or hand mixer on low speed, beat for 2–3 minutes until the mixture is pale, fluffy, and resembles wet sand.
   • The butter should be fully broken down but not greasy.

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   Ready when: Mixture is pale and fluffy, resembles wet sand

   Tip: Don't overmix or the dough will become tough. Stop as soon as the texture is even.

2. 2

   Add flour and cornstarch

   • Sift the flour, cornstarch, and sea salt together, then add to the butter mixture.
   • Stir with a wooden spoon just until the dough comes together—this should take only 1–2 minutes.
   • The dough will be soft but hold together when pressed.

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   Ready when: Dough is homogeneous and holds together when pressed

   Tip: Cornstarch keeps the shortbread tender and prevents it from becoming tough. Don't knead or work the dough.

3. 3

   Press into pan

   • Transfer the dough to the parchment-lined 8×12-inch pan.
   • Using the back of a spoon or a small offset spatula, press the dough evenly across the bottom of the pan in an even ¼-inch (6 mm) layer.
   • The dough should reach all corners and edges.

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   Ready when: Dough is evenly distributed and level across the pan

   Tip: Use a ruler to gauge thickness if needed. Consistent thickness ensures even baking.

4. 4

   Score and dock

   • Using a sharp knife or bench scraper, score the dough into 24 fingers: make 5 cuts lengthwise and 3 cuts across, creating a 6×4 grid.
   • Pierce each square all over with the tines of a fork to prevent puffing during baking.

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   Ready when: All 24 pieces are marked and docked uniformly

   Tip: Score firmly but don't cut all the way through. Dock the dough to keep it flat.

5. 5

   Bake until goldenOven 325°F / 165°C

   • Place the pan in a 325°F (160°C) oven for 12–14 minutes.
   • The shortbread should be very pale golden at the edges and just set in the center; the top will appear barely colored.
   • Do not overbake or the cookies will taste bitter.

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   Ready when: Edges are pale golden; center is just set and not browning

   Tip: Shortbread should look underbaked—it will firm up as it cools. Err on the side of light golden color.

6. 6

   Cool and cut

   • Remove the pan from the oven and let it cool for 5 minutes at room temperature.
   • While still warm, cut along the score lines with a sharp knife to separate the fingers cleanly.
   • Let the pieces cool completely in the pan (about 10 minutes), then transfer to a wire rack or serving plate.

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   Ready when: Fingers cut cleanly and cool completely without breaking

   Tip: Cut while the shortbread is still warm—it will snap cleanly. Once cooled, the shortbread hardens and becomes brittle.