STEP SEVEN: Form your cookie dough into a log that measures approximately 12 inches long by two inches in diameter.
STEP EIGHT: Wrap your shortbread cookie dough log tightly in plastic wrap and refrigerate it for at least six hours or up to overnight.
PRO TIP: You want your shortbread dough to be really cold before slicing and baking your cookies. This helps minimize the spreading of your cookies when they bake. You can chill your dough in the refrigerator for up to three days before baking them.
STEP NINE: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
STEP TEN: Slice your chilled dough into ½ inch thick slices. Place your sliced cookie dough two inches apart on the prepared baking sheet.
PRO TIP: If your room temperature is on the warm side, then you will want to keep the remaining dough in the refrigerator between baked batches of cookies.
STEP ELEVEN: Bake for 12 minutes or just until the center is set and the edges are just barely starting to get a light golden brown.
You do not want to overbake your cookies.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP TWELVE: Allow the cookies to cool on the baking sheet for five minutes before transferring them to a cooling rack to cool completely.
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