Classic Shortbread

Makes 16 shortbread cookies

2    cups unbleached, all-purpose flour
1    teaspoon kosher salt
16 tablespoons (2 sticks; ½ pound)
      good quality, European-style butter (this can actually be unsalted
       or salted, depending on personal
      preference), room temperature
      and cubed
¾  cup confectioners’ sugar, sifted
½  teaspoon pure vanilla extract
     coarse sugar mixed with a pinch
     of salt, for sprinkling

Nutritional information per cookie:
Calories 178 (58% from fat) • carb. 17g • pro. 2gfat 11g • sat. fat 7g • chol. 30mg • sod. 70mg calc. 0mg • fiber 1g

1. Preheat oven to 300°F with the rack in the
middle position. Heavily butter a 9-inch
square or round cake pan or a 9-inch pie
plate with butter (if using a cake pan, you
may line the bottom with a parchment
round if desired).
2. Put the flour and salt into a medium
mixing bowl. Mix on Speed 1 to fully
combine, about 30 seconds.
3. Put the butter and sugar in a large
mixing bowl. Mix on Speeds 1 to 4 until
creamy. Add the vanilla extract, mix on
Speeds 2 to 3 until combined and then,
while mixing on Speed 2, add the dry
ingredients in 2 to 3 additions. The dough
should not fully come together, but
rather be in pieces – you do not want to
over-mix at this stage.
4. Transfer the dough to the prepared
baking pan/dish and press to fully cover
the bottom. The dough will be very
sticky, so in order to smooth out the top
so it’s nice and even, place a piece of
parchment paper on top of the dough
(that way your hands won’t stick to the
dough) and then smooth it out. Once it’s
smooth, using the tines of a fork, prick all
over the top of the dough to make small
indentations. Sprinkle with the coarse
sugar/salt mixture.
5. Bake for about 40 to 45 minutes, or until
lightly golden at the edges, but still soft.
6. Immediately score and cut the shortbread
into desired pieces (bars or wedges are
traditional).
7. Cool before serving.