Easy Shortbread Cookies
My tried-and-true version of the classic treat. The cookies are slightly sweet, slightly salty, and -- I'm sorry to say -- totally addicting.
- 8 ounces (2 sticks) unsalted butter, softened to room temperature
- 3/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
Put the butter, salt, and sugar in the bowl of the standing mixer. Beat at medium-low speed until thoroughly combined -- about 3 minutes. With the mixing running at low speed, gradually beat in the flour. Beat only until the flour disappears into the butter mixture.
Scrape the dough onto the prepared baking sheet. By hand or by rolling pin, form the dough into a rectangle that is approximately 9.5 inches long, 4 inches wide, and 1/2-inch-thick. Cover the rectangle loosely with cling film; chill for 45 minutes. About 10 minutes before you are ready to form and bake the cookies, preheat the oven to 300°F.
Use a bench scraper (or a plastic knife) to slice the dough crosswise into 1/2-inch-wide rectangles.. Arrange the segments 1 to 2 inches apart on the baking sheet. Feel free to cut the rectangular segments into smaller segments. If desired, lightly puncture the tops of the cookies with the tines of a fork. Bake in the preheated oven until the sides of the cookies begin to color -- usually 45 minutes.
Let the biscuits cool on the baking sheet for 10-15 minutes. Then transfer to a wire rack for further cooling. The cookies will be at absolutely best when cooled to room temperature.