NOTES FROM THE TEST KITCHEN

FORMING AND BAKING THE SHORTBREAD

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1. Press the dough into a closed springform pan collar; smooth with the back of a spoon.

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2. Cut a hole in the center of the dough with a 2-inch biscuit cutter and remove the round of dough—place it on the baking sheet next to the collar; replace the cutter in the hole.

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3. Open the collar, but leave it in place. Bake 5 minutes at 450 degrees, then 10 to 15 minutes at 250 degrees.

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4. Score the partially baked shortbread into wedges, then poke 8 to 10 holes in each wedge.

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5. Return the shortbread to the turned-off oven to dry; prop the door open with a wooden spoon or stick.