Ingredients

The following ingredients have 16 Servings
  • 2 cups all-purpose flour
  • 3/4 cup confectioners sugar
  • 1 1/4 teaspoons kosher salt
  • 1 cup unsalted butter (softened to room temperature (2 sticks))

Instruction

  • Line an 8x8 or 9x9 inch pan with parchment paper. Set aside.
  • Whisk together flour, sugar, and salt in a bowl.
  • Place butter into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of the bowl.
  • Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
  • Press the dough firmly into the parchment-lined pan. Be sure the dough is evenly spread out. Place a sheet of plastic wrap on the dough, and refrigerate for 20 minutes.
  • Preheat oven to 300 degrees, with rack in upper third.
  • Remove plastic wrap. Cut dough into desired shapes with a knife. Using a toothpick or wooden skewer, prick all over at 1/4-inch intervals.
  • Bake until lightly golden brown and firm in the center, about 35-40 minutes. Remove pan to a wire rack. Recut shortbread into previous shapes; let cool completely.
  • Remove using the parchment as handles and transfer shortbread to an airtight container.