Shortbread Cookies
1 pound unsalted butter, softened1 cup superfine sugar
1/2 teaspoon salt
4 cups all-purpose flour
In the bowl of a stand mixer, using the flat beater attachment, or in a mixing
bowl, using a hand-held mixer, beat the butter until light and fluffy, about 3
minutes. Beat in the sugar until thoroughly blended, about 2 minutes. Blend the
salt into the flour, and add the flour to the butter mixture in 4 additions,
scraping down the sides of the bowl with a rubber spatula after each addition.
Mix for 1 to 2 minutes longer, until the dough is smooth and soft. Lightly flour
a jelly-roll pan or a 10- by 15-inch cookie sheet. Pat and roll the dough out in
the pan to a thickness of 3/8 inch. It will almost fill the pan. Use a ruler and
a sharp knife to score pieces that are 1 inch wide and 2 1/2 inches long,
cutting 10 across a short side and 6 down. Use a fork to pierce each piece 3
times on the diagonal. Cover the dough with plastic wrap and refrigerate for at
least 1 hour. Position the racks in the upper and lower thirds of the oven and
preheat to 325 degrees F. Line two baking sheets with parchment paper. Cut the
chilled shortbread through the lines and transfer to the lined baking pans,
leaving 1 inch space between them. Place the baking sheets in the oven, reduce
the oven temperature to 300 degrees F, and bake for 30 minutes. Turn the pans
around and switch their positions, and bake 10 to 15 minutes longer, until the
shortbread is light golden on the bottom and sand-colored on top. Transfer the
baking sheets to racks to cool. The shortbread will keep for 5 days in a
well-covered container at room temperature.
Source: rec.food.recipes
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