Trimming shortbread for picture perfect edges!

Shortbread is utterly delectable made at home where you can choose the best butter possible and turn out batch after batch of fragrant shortbread with little effort. Homemade shortbread does have a tendency to spread just a bit, compromising those professional, perfectly square edges that commercial shortbread has. To remedy this, as the shortbread comes out of the oven and is still a bit soft, using a very sharp paring knife, simply trim the edges or excess and square off the cookie edges. In the case of round shortbread, use a slightly smaller cookie cutter than the one use to cut the shortbread before baking. What about the trimmings? The baker deserves a reward for her (or his) labors!