The possibilities for shortbread are endless; there are plenty of flavorings you could add, and you could dip it in chocolate or drizzle it with some kind of glaze. But believe me when I tell you, this cookie needs no such frills; it is a delicious, simple, salty-sweet treat that would go very well with tea or coffee.
Martha Stewart bakes hers in a tart pan, but I took my dough and made a circle on parchment, then cut it with a pizza cutter into 16 even wedges. You could probably roll this out – though it might stick to your rolling pin – and cut it into shapes, but just once, try making it in the classic wedges. You won’t be sorry, I promise.
- 2 cups flour
- 1 1/4 teaspoons kosher (or other coarse) salt
- 1 cup unsalted butter
- 3/4 cup powdered sugar
Position oven rack in the upper third and preheat oven to 300 degrees. Line a baking sheet with parchment paper.
In a medium bowl, sift flour and salt together; set aside.
In a mixing bowl fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as necessary.
Add powdered sugar about 1/4 cup at a time, beating well and scraping the bowl between additions.
Add flour mixture all at once and beat until just combined.
Shape dough into a ball, then flatten into an 8-inch disc. Prick all over with a fork, then cut into 16 even wedges (a pizza cutter works very well).
Bake for about 30-35 minutes, until the edges are just golden brown. You may have to increase baking time depending on your oven.
Remove from oven and allow to cool completely on the baking sheet; gently break wedges apart and store in an airtight container.