When you’re ready to bake, preheat your oven to 325°F (165°C). This lower temperature is key for slow, even baking that sets the shortbread without browning it too much. Line your baking sheets with parchment paper. Take one log out of the fridge, unwrap it, and use a sharp knife to slice it into rounds just shy of 1/2-inch thick. If the log cracks a bit, just smoosh it back together—shortbread is forgiving. Place the rounds about an inch apart on the sheet. They won’t spread much. Bake for 18-22 minutes, just until the bottoms are lightly golden and the tops look dry and set. Let them cool on the sheet for 10 minutes—they’re fragile when hot!—then transfer to a wire rack.
Pro Tips for Best Results
For the most vibrant orange flavor, zest your orange directly into the bowl with the butter and sugar. The citrus oils that spray out as you zest will get captured right in the fat, amplifying the flavor exponentially. I’ve tried zesting onto a cutting board first, and it’s just not the same. Trust me on this little ritual.
When shaping your logs, take an extra minute to really compact the dough. I gently roll the wrapped log back and forth on the counter to smooth out any seams or bumps. A compact, even log will give you beautiful, round slices with minimal cracking. If you find the dough is too crumbly to slice neatly, let it sit at room temperature for exactly 5-7 minutes—no longer.
The bake time is deceptive. These cookies won’t get deeply golden. You’re looking for a very pale color on top, with just the faintest hint of golden brown around the very bottom edge. They will continue to firm up as they cool. Overbaking is the enemy of tender shortbread, so when in doubt, take them out a minute early.
Common Mistakes to Avoid
The number one mistake is using butter that’s either too cold or, worse, melted. Your butter should be soft enough that you can easily press a finger into it and leave an indent, but not so soft that it’s oily or shiny. I leave mine on the counter for a good 2 hours before I start. If you rush and use microwave-softened butter, your dough will be greasy and your cookies will lose their shape.(See the next page below to continue…)