Making shortbread without a food processor

I have also seen old recipes calling for melting the butter, letting it cool somewhat, then incorporating flour and sugar in. With the proportions of traditional shortbread, you should have no trouble bringing the dough together.

I would most likely use my hands, but if you have a pastry cutter that would be better because it doesn’t melt the butter as readily as your hands will. You want the butter to stay cold to achieve the proper texture. You can also use two knives to cut the butter into the flour, but I find this awkward and usually send flour flying around the kitchen.

Before food processors were invented, dough was made by hand.!
Best on a cold marble surface and use cold butter.
If you do not have a cold marble counter, fill some ziplock bags with ice and leave on the counter to chill it down.

Make them at the Food52 kitchen after hours or during lunch.