- 2 cups all-purpose flour
- 1/4 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup confectioners' sugar
- Preheat oven to 300 F.
- Sift flour and salt, mix into bowl and set aside.
- Mix butter on high speed until fluffy (3 to 5 minutes).
- Gradually add sugar slowly, continuing to mix until pale and fluffy.
- Add flour all at once and mix until combined.
- Butter a square pan.
- Pat and roll shortbread into pan no more than 1/2-inch thick.
- Refrigerate for at least 30 minutes.
- Cut into squares.
- Bake until golden and make sure the middle is firm, approximate bake time 45 to 60 minutes.
- Cool completely.