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Shortbread is renowned for its crumbly, buttery texture—an icon of holiday baking. However, achieving the perfect shape without spreading or losing its delicate consistency can be tricky. The key lies in using high-quality salted butter (or unsalted with a dash of salt), powdered sugar instead of granulated sugar, and careful handling.
The salted butter, combined with powdered sugar that dissolves quickly, creates a fine, soft dough that maintains its shape. The author emphasizes working quickly when mixing to prevent incorporating excess air, which could cause the cookies to puff up and distort their perfect form during baking.