Shortbread - Instructions Continued
the sugar fully and evenly coats the surface and then tip out the excess sugar. With a
very thin, sharp knife, cut the shortbread into rectangular fingers about 1/2" wide
and 2" long. If the cookies have become cold they will not slice well, so they must
still be warm to the touch at this point. Chill thoroughly before removing from the
The first cookie is difficult to remove, but the rest should come out easily with the
aid of a small, thin offset spatula. The cookies will keep in an airtight container in
a cool place for up to 2 weeks. Makes one 6" x 10" pan, about sixty 2" x 1/2" bars.
Elisabeth M. Prueitt and Chad Robertson, Tartine (Chronicle Books, 2006).