Three-ingredient shortbread

Method

1. Start. Heat oven. Beat butter and sugar just until smooth—not fluffy.Watch for: Let the oven heat for at least 20 minutes and position the rack before the batter or dough is ready. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Fold in flour; press into an 8-inch round pan and prick with a fork.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
3. Finish. Bake 24–28 minutes, until the edge is pale gold. Cut while warm.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.