Take your cookie plate to a new level with these buttery, crisp, and utterly delicious classic shortbread cookies! Easy to share, but we won’t blame you for keeping them all to yourself.
The “short” part of shortbread refers to the lack of gluten development in this cookie. Liquid activates gluten, but because there’s no liquid in the recipe (and a lot of fat), the gluten doesn’t have a chance to develop into long strands of protein that, in turn, give other baked goods their chewy texture.
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