On Sat, 2 Jan 2021 10:45:33 -0500, Dave Smith wrote:

> On 2021-01-02 12:30 a.m., jmcquown wrote:
>> On 1/1/2021 11:28 PM, Dave Smith wrote:
>>> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>>>
>>>>>> It doesn't.
>>>>>>
>>>>>
>>>>> Mt experience and the advice of numerous site beg to differ.
>>>>
>>>> Care to share a site?
>>>
>>> Since you won't use |Google because you prefer to remain willfully
>>> ignorant....
>>> https://www.google.com/search?q=agin...hrome&ie=UTF-8
>>>
>>>> And maybe your recipe? I know there are many.
>>>
>>>
>>> Yeah, right. I will post my recipe for you so that you can tell be the
>>> reasons it won't work for you. There are three ingredients; butter,
>>> sugar and flour.
>>>
>>
>> I'll post my grandmother's Scottish Shortbread recipe:
>>
>> 3/4 lb. butter
>> 1 cup sugar
>> 4 cups (1 lb.) all purpose flour
>> 1/4 tsp. salt
>>
>> Cream butter and sugar.* Mix and sift together flour & salt.* Stir into
>> butter and sugar mixture.* Roll to 3/4 inch thickeness in a glass baking
>> pan.* Prick with a fork a number of times.* Bake at 275F until light
>> brown, about one hour.* No mention of "aging" shortbread.
>
> No need to mention what many shortbread bakers already know. I have
> done a considerable amount of baking over the years and there aren't
> many recipes that instruct you to eat things right away. One exception
> would be Vichyssoise.

You certainly have to let short-bread and the French equivalent sablés cool
thoroughly to set the texture properly. But aging? That's staling more
likely.