Classic Shortbread

1. 1

   Sift together flour and salt into a bowl.

2. 2

   Put butter into the bowl of an electric mixer fitted with the paddle attachment.

3. 3

   Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.

4. 4

   Gradually add confectioners sugar; beat until pale and fluffy, about 2 minutes.

5. 5

   Reduce speed to low.

6. 6

   Add flour mixture all at once; mix until just combined.

7. 7

   Preheat oven to 300F, with rack in upper third.

8. 8

   Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom.

9. 9

   With plastic on dough, refrigerate 20 minutes.

10. 10

    Remove plastic wrap.

11. 11

    Cut out a round from center using a 2 1/4-inch cookie cutter; discard.

12. 12

    Put cutter back in center.

13. 13

    Cut dough into eight wedges with a paring knife.

14. 14

    Using a wooden skewer, prick all over at 1/4-inch intervals.

15. 15

    Bake until golden brown and firm in center, about 1 hour.

16. 16

    Transfer pan to a wire rack.

17. 17

    Recut shortbread into wedges; let cool completely in pan.

18. 18

    Cookies can be stored in an airtight container at room temperature up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.