3/4 cup flour, sifted 1/4 cup superfine sugar Pinch of salt 1/2 cup room temperature unsalted butter
Preheat your oven to 350 degrees F.
Combine the flour, sugar and salt in a mixing bowl. Work in the butter with a fork or pastry cutter until the dough has the consistency of short crust.
Sprinkle a board or your counter top lightly with flour. Turn the dough onto the board and knead until it's smooth. Refrigerate the dough for a couple of hours or overnight.
You should have approximately 8 ounces of dough. Divide the dough into four equal portions for large cookies or eight equal portions for small cookies and shape into rounds.
Place each round on a parchment paper lined baking sheet and flatten them with the bottom of a glass to about 1/4 inch thickness.
Prick with a fork.
Bake at 350 degrees F. for 20 to 30 minutes, until the cookies begin to brown slightly.
Allow the cookies to cool on the baking sheet.
About The Butter
Butter is the only flavouring in this cookie. You get sweetness from the sugar and the flour gives it body but it's the butter that supplies the taste.
All true shortbread cookie recipes should include butter. Not lard, not butter flavored shortening and definitely not margarine but honest to goodness butter.
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