Shortbread

Flour, salt, butter, and powdered sugar are all you need to create this classic shortbread. Even if you’re not a baker, I bet you can make this.

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.

Ingredients

• 2 cups flour
• 1 1/4 teaspoons kosher (or other coarse) salt
• 1 cup unsalted butter
• 3/4 cup powdered sugar

Preparation

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.