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1
Set oven rack to middle position.
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2
Preheat oven to 275u00b0F.
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3
Have two ungreased 8-inch cake pans ready.
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4
Food Processor Method.
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5
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
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6
Process the sugars for 1 minute or so, until the sugar is very fine.
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7
Add the butter and pulse until the sugar disappears.
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8
Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
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9
Dump the mixture into a plastic bag and press it together.
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10
Remove the dough from the plastic bag and knead it lightly until it holds together.
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11
Electric Mixer or by Hand.
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12
Use superfine granulated sugar for the best texture and be sure to soften the butter.
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13
In a medium bowl, whisk together the sugars.
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14
In a large bowl, cream the butter with the sugars until light and fluffy.
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15
With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
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16
If using the mixer, add the flour in 2 parts.
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17
For Both Methods.
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18
Divide the dough into 2 equal parts.
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19
Pat each half into an ungreased 8-inch round cake pan.
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20
Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
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21
Prick the rest of the dough all over with the tines of the fork.
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22
(this keeps the shortbread even and creates the traditional design).
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23
Bake for 60-70 minutes or until pale golden (do not brown).
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24
For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
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25
Cool in the pans, on a wire rack, for 10 minutes.
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26
Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
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27
While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
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28
Transfer the wedges to wire racks to cool completely.
