Classic Shortbread Cookies

For slice-and-bake cookies: Place a large piece of plastic wrap on the counter. Scrape the dough out of the mixing bowl onto the plastic wrap. Shape the dough into a log about 2 1/2-inch in diameter. You can use the plastic to help shape the dough without it sticking to your hands. Seal the dough in the plastic and place it in the refrigerator to chill until firm, at least 1 hour.

Arrange oven racks, preheat the oven, and prepare baking sheets:
Arrange racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Cut out the cookies:
For cut-out cookies: Dust your work surface generously with flour. If the dough feels too stiff to roll easily, gently press the rolling pin firmly into the dough repeatedly tapping over the whole surface of the dough to make it more pliable. Roll the dough to 1/4 to 1/2-inch thick, rolling from the center outward in all directions. Lift and rotate a bit after every few strokes and dust with flour as needed to discourage sticking.

Cut out cookies using a 2 1/2-inch round cookie cutter. Space the cookies about 1-inch apart on parchment-lined baking sheets. The scraps can be gathered a couple more times to roll and cut out more cookies.

For slice-and-bake-cookies: Use a sharp knife to slice cookies about 1/4 to 1/2-inch thick. Space the cookies about 1-inch apart on parchment-lined baking sheets.

Bake:
Bake cookies until they start to turn lightly golden on the bottom and edges, about 20 minutes, rotating the pans halfway through. The middle of the cookies should look matte and feel dry to the touch. The baking time will depend on how thick the cookies are. For larger cookies you may need more time, start with an extra 5 minutes.

Cool and enjoy:
Allow the cookies to cool on the pans for 10 minutes before transferring them to a wire rack to cool completely.