Should shortbread cookies be lightly browned? 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?
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.