Bien Cuit Shortbread

• 302 grams unsalted butter
• 93 grams confectioners' sugar
• 3.5 grams kosher salt
• 302 grams all-purpose flour
• 1/8 cup regular or raw sugar, for sprinkling

1. Cut the cold butter and reserve at room temperature to temper slightly. Line a 13x9-inch baking sheet or baking dish with parchment paper.
2. Mix the confectioners' sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients.
3. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
4. Dump the dough into the baking sheet ordish and spread it evenly to the corners. Cover with plastic wrap and chill overnight.
5. The next day, heat the oven to 300u0b0F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes.
6. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x 3/4-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.

unsalted butter, sugar, kosher salt, flour, regular

Taken from food52.com/recipes/81249-bien-cuit-shortbread (may not work)