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I'm trying to make shortbread cookies the proper way. Should they be cooked through, but without any browning? Or, should they be lightly browned?

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Either way is acceptable these days, but the classic version declines any browning.

It's really a matter of personal taste. The classic Scottish recipe calls for shortbread to be set but pale. However, many people prefer a bit of light browning, as this tends to emphasize the taste of the salt, which in turn enhances the taste of the butter.

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