Poking holes in brown butter shortbread cookies

Dough that contains a high about of butter needs to be pricked, or “docked”, before baking. Examples include shortbread or blind-baked pie crust (since the crust bakes without a filling). Butter is about 16% water and that water creates steam within the dough as it bakes. The docked holes create vents for the steam and prevent the cookie from billowing or puffing up. To dock your dough, simply use a fork, toothpick, or thin dowel.