Prep the oven and pan: Preheat to 325°F (165°C). Line two baking sheets with parchment, or lightly butter an 8- or 9-inch square pan if making pan shortbread.

Cream the butter and sugar: In a medium bowl, beat the butter, sugar, and salt together until smooth and slightly fluffy, about 1–2 minutes. You want a soft, spreadable texture, not airy.

Add flour: Sprinkle in the flour. Mix on low or stir with a spatula until a soft dough forms. It will look crumbly at first, then come together. Avoid overmixing.

Chill briefly: Press the dough into a flat disk, wrap, and chill 20–30 minutes. This helps prevent spreading and makes rolling easier.

Shape the cookies: For cut-outs, roll the dough to about 1/4 inch thick between two sheets of parchment and cut into rounds or rectangles. For slice-and-bake, form a 2-inch log, chill until firm, and slice 1/4 inch thick. For pan shortbread, press evenly into the pan.

Dock and sprinkle: Use a fork to prick each cookie once or twice to release steam and keep them flat. Sprinkle lightly with sugar if you like a little sparkle.

Bake: Bake at 325°F (165°C) for 16–22 minutes, depending on thickness and shape. You’re looking for pale edges with just a hint of golden color. Pan shortbread may need 25–30 minutes.

Score while warm: If baking in a pan, slice into bars while the shortbread is warm. For cut-outs and slices, let them cool on the sheet for 5 minutes, then move to a rack to cool completely.

Optional finish: Once cooled, dip edges in melted chocolate or dust with powdered sugar.