Butter Shortbread

1. 1

   Preheat oven to 325u00b0. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

2. 2

   Press dough evenly into a 9-in. round cake pan. Sprinkle with coarse sugar.

3. 3

   Bake until golden brown, 30 to 40 minutes. Cut still-warm shortbread with a fork, tines down, into 16 wedge-shape pieces with shaggy edges. Cool completely, then invert pan onto a work surface and carefully separate cookies.

4. 4

   *Find coarse sugar in the baking aisle.

5. 5

   Make ahead: Up to 5 days. Store airtight up to 1 week.

6. 6

   Note: Nutritional analysis is per cookie.

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