Salt Butter Shortbread

1. 1

   Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle.

2. 2

   Beat at medium-high speed until fluffy.

3. 3

   In a separate bowl, whisk the egg yolks and sugar until pale and thick.

4. 4

   Add to the butter and beat until combined.

5. 5

   Whisk the flour, baking powder, and salt together.

6. 6

   Add to the wet ingredients and beat on low just to combine.

7. 7

   Dont overmix.

8. 8

   Dump the dough onto a lightly floured work surface and divide in half.

9. 9

   Shape each half into a brick and wrap in plastic.

10. 10

    Refrigerate one package for at least 1 hour and freeze the other for up to 3 months.

11. 11

    Remove the dough from the refrigerator and roll it on a lightly floured work surface to 1/4 inch thick.

12. 12

    Transfer to a baking sheet and refrigerate for 30 minutes.

13. 13

    Use a 2-inch cutter to cut the cookies, and place them on a Silpat- or parchment-lined baking sheet.

14. 14

    Refrigerate for another 30 minutes.

15. 15

    Meanwhile, heat the oven to 375F or 350F on convection.

16. 16

    Bake the cookies until they are just beginning to color, 8 to 10 minutes.

17. 17

    For the best-looking cookies, cut them again with the 2-inch cutter while they are still hot.

18. 18

    Let cool.

19. 19

    These are best served the day theyre made.

* Per serving · 4 servings · Values may vary.