This unbelievably easy, crisp-tender, buttery, absolutely irresistible shortbread is one of those recipes you’ll find yourself making again and again.
Adapted from The New York Times
Serves 10-12, depending on the size of pieces.
* The smaller the pan, the thicker the shortbread will be. Thicker shortbread will take a little longer to bake. We love it both ways. If I want it thin and crisp, I use my tart pan which is 11 inches in diameter. If I want a thick, more traditional shortbread, I use an 8-inch cake pan. Round or square cake pans will both work.