Classic Shortbread

Directions

1. 1
   Sift together flour and salt into a bowl.
2. 2
   Put butter into the bowl of an electric mixer fitted with the paddle attachment.
3. 3
   Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.
4. 4
   Gradually add confectioners sugar; beat until pale and fluffy, about 2 minutes.
5. 5
   Reduce speed to low.
6. 6
   Add flour mixture all at once; mix until just combined.
7. 7
   Preheat oven to 300F, with rack in upper third.
8. 8
   Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom.
9. 9
   With plastic on dough, refrigerate 20 minutes.
10. 10
    Remove plastic wrap.
11. 11
    Cut out a round from center using a 2 1/4-inch cookie cutter; discard.
12. 12
    Put cutter back in center.
13. 13
    Cut dough into eight wedges with a paring knife.
14. 14
    Using a wooden skewer, prick all over at 1/4-inch intervals.
15. 15
    Bake until golden brown and firm in center, about 1 hour.
16. 16
    Transfer pan to a wire rack.
17. 17
    Recut shortbread into wedges; let cool completely in pan.
18. 18
    Cookies can be stored in an airtight container at room temperature up to 2 weeks.