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1
Preheat the oven to 325F.
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2
Butter a 12-by-8-inch rimmed baking sheet and line with parchment paper, leaving a 1-inch overhang on long sides.
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3
Whisk together flour and salt in a small bowl; set aside.
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4
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until fluffy on medium speed, 3 to 4 minutes.
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5
Add confectioners sugar; continue to beat until very light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
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6
Add flour mixture, and beat on low speed, scraping down sides occasionally, until just incorporated.
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7
(It should have the consistency of soft cookie dough.)
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8
Using a small offset spatula, evenly spread dough in prepared baking sheet.
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9
Chill in the freezer or refrigerator until dough is firm, about 15 minutes.
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10
Prick dough all over with a fork.
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11
Bake, rotating sheet halfway through, until shortbread is golden brown, 40 to 45 minutes.
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12
Transfer to a wire rack and immediately sprinkle with granulated sugar.
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13
While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces.
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14
Cool completely in the pan.
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15
Shortbread can be kept in an airtight container at room temperature for up to 1 week.
