2 cups of flour
1 teaspoons salt
1 cup of unsalted butter, room temperature
3/4 cup confectioner's sugar.
Having your butter room temperature is key to this recipe.
Cream butter until light and fluffy.
Slowly add sugar, scraping down sides.
Mix flour and salt together.
Add flour all at once, mix just until incorporated. Do not over-mix.
Using your hands, pat dough into a cookie sheet lined with parchment paper to about 1/4" thickness.
I neaten up sides by bringing the parchment paper up and over dough and flattening out - do this to each side. You can also trim the dough edges with a knife if preferred.
Using a knife slice into rectangles about 1 x 2" rectangles. Prick with a fork three-four times on each rectangle.
Once all cookies are cut, I separate them on the parchment lined cookie sheet for baking.
Bake for 35-40 minutes at 300* F.
The shortbread should be pale and light golden.
Makes about 2-3 dozen depending on final size of cookies, .
Recipe & Photos by: Diane Baker for Canning and Cooking at Home