You sure can. Prepare the dough as described in step 1. Line an 8-inch (20-cm) square baking pan with parchment paper. Place the dough in the pan, and then pat and push it out to cover the base of the pan. Place a second sheet of parchment paper on a baking sheet and flip the pan over to turn the dough out onto the baking sheet. Slide the dough back into the lined pan, with the smooth side up. Chill the dough for 1 hour. Use a knife to gently score lines to cut the shortbread into 16 fingers and prick lightly with a fork. Bake the shortbread in the middle of the oven until barely golden, about 35 minutes.