3/4 c (1 1/2 sticks) unsalted
-butter, room temperature
1/2 c Sugar
1 3/4 c All purpose flour
Pinch of salt
Preheat oven to 325’F. Using electric mixer, beat butter and sugar in bowl
until well combined. Sift flour and salt into butter mixture. Using
fingertips, rub mixture until moist clumps form. Gently knead until soft
dough forms. Divide dough in half. Press out 1 dough piece to 9 1/2-inch
round, about 1/4 inch thick. Roll lightly with rolling pin to smooth top.
Using 3-inch-diameter cookie cutter, cut out 8 cookies. Reserve scraps.
Repeat pressing, rolling and cutting with remaining dough piece. Gather
dough scraps together. Press out dough scraps to form round and cut out
additional cookies.
Arrange cookies on 2 large baking sheets. Pierce each cookie several times
with fork. Bake until pale golden, about 12 minutes. Cool slightly.
Transfer cookies to racks; cool completely.
Yields
20 Shortbread