1 cup (2 sticks) salted butter, softened to room temperature
Or unsalted butter + 1.25 tsp kosher salt
Utensils
8x8 or 9x9 baking dish
Instructions
Whisk together flour, sugar, and salt in a bowl.
Place butter into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of the bowl.
Gradually add flour mixture; beat until pale and fluffy, about 2 minutes.
Press dough into a parchment paper lined 9x9 pan. Place a sheet of plastic wrap on the dough, refrigerate 20 minutes.
Preheat oven to 300℉, with rack in upper third.
Remove plastic wrap. Cut dough into desired shapes with a knife. Using a toothpick or wooden skewer, prick all over at ¼-inch intervals.
Bake until golden brown and firm in the center, about 45 minutes to 1 hour. Remove pan to a wire rack.
Recut shortbread into previous shapes; let cool completely.
Remove using the parchment as handles and transfer shortbread to an airtight container.
Notes
Cookies instead of the rectangle pan thing? Or no confectioner’s sugar?
Sub the sugar with 100g regular ass sugar and 1 tsp vanilla extract.
Cream the butter and sugar together then mix in the vanilla extract and then add flour, like with other cookie recipes.
Form them into cookies instead of doing the square pan thing?