11. Basic Shortbread

INGREDIENTS:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all purpose flour
3/4 tsp coarse salt
1/2 cup confectioners or granulated sugar

DIRECTIONS:

1. Preheat oven to 325 degrees F.  Butter and 8 1/2 inch round cake or spring-form pan.  Sift together flour and salt in a small bowl.
2. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more.
3. Add flour mixture, and beat on low until flour is just incorporated and dough sticks together when squeezed.  Pat dough into prepared pan.  Use a paring knife to score dough into wedges (kinda like perforating); prick all over in even intervals with a wooden skewer or fork. 
4. Bake until firm in the center and just starting to color, about 50 minutes.  Transfer pan to a wire rack, and let cool completely.  Cut into wedges.  Cookies will keep in an airtight container, at room temperature 3 weeks.