3sticks1 1/2 cups unsalted butter, room temperature, plus more for pan
3/4cupplus 2 Tbsp powdered sugar
2 1/2cupsall-purpose flour
1/4tspsalt
granulated sugar for sprinkling
Instructions
Preheat oven to 325 degrees. Butter a 12 x 8 inch baking dish and line with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed for 3-4 minutes. Scrape down the sides of the bowl, and add powered sugar. Mix on low speed until combined and then increase speed to medium for about 2 minutes, until light and fluffy. Scape down sides again, then slowly add flour and salt, and beat on low speed until just combined (scrape sides of bowl as needed).
Transfer dough into prepared baking dish and spread evenly with a spatula. Chill in refrigerator for about 30 minutes or until firm.
Prick dough all over with a fork (you don’t need to go all the way through). Bake for 40-45 minutes or until light golden brown. Immediately sprinkle dough with granulated sugar. While still hot, cut dough into 4 x 1 inch “fingers” and allow to cool in the pan. Store in an air-tight container
Notes
Tips and Thoughts:I am somewhat lazy in that I don’t really like to grease baking bans. Instead, I use a Silpat liner (or you could use parchment paper) on a baking sheet and shape the dough into a free-form rectangle with my hands.I have found that I enjoy these the most the day after they are baked because they are a little bit softer, and will last about a week in an airtight container.A great thing about shortbread cookies is that they don’t contain eggs so they are great to make for someone with egg allergies or sensitivities.You can really taste the butter in these cookies, so I recommend using the good stuff for optimal flavor.