1/2") for chewy, soft-in-the-center rounds.
poke the tops with a fork. poke a fork once or twice into the top of each round. this lets steam escape through the holes instead of bubbling or breaking the shortbread.
bake for about 15 minutes. place the rounds on a lined baking tray. check on them around the 12 minute mark, especially if the round are thin. they are ready when set but still pale, or when pale golden if you prefer them crisp. remove them immediately if they look brown, since the underside cooks faster than the top.
let cool before eating. transfer to a wire rack and let cool. sprinkle in sugar before eating 