Shortbread Fingers

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Butter a 12-by-8-inch rimmed baking sheet and line with parchment paper, leaving a 1-inch overhang on long sides.
3. 3
   Whisk together flour and salt in a small bowl; set aside.
4. 4
   In the bowl of an electric mixer fitted with the paddle attachment, beat butter until fluffy on medium speed, 3 to 4 minutes.
5. 5
   Add confectioners sugar; continue to beat until very light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
6. 6
   Add flour mixture, and beat on low speed, scraping down sides occasionally, until just incorporated.
7. 7
   (It should have the consistency of soft cookie dough.)
8. 8
   Using a small offset spatula, evenly spread dough in prepared baking sheet.
9. 9
   Chill in the freezer or refrigerator until dough is firm, about 15 minutes.
10. 10
    Prick dough all over with a fork.
11. 11
    Bake, rotating sheet halfway through, until shortbread is golden brown, 40 to 45 minutes.
12. 12
    Transfer to a wire rack and immediately sprinkle with granulated sugar.
13. 13
    While still hot, use a large knife to cut shortbread into 4-by-1-inch pieces.
14. 14
    Cool completely in the pan.
15. 15
    Shortbread can be kept in an airtight container at room temperature for up to 1 week.