Butter Shortbread

• 2 cups flour
• 1 cup cold unsalted butter, cubed
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons coarse sugar (sometimes called sparkling sugar)*

1. Preheat oven to 325u0b0. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.
2. Press dough evenly into a 9-in. round cake pan. Sprinkle with coarse sugar.
3. Bake until golden brown, 30 to 40 minutes. Cut still-warm shortbread with a fork, tines down, into 16 wedge-shape pieces with shaggy edges. Cool completely, then invert pan onto a work surface and carefully separate cookies.
4. *Find coarse sugar in the baking aisle.
5. Make ahead: Up to 5 days. Store airtight up to 1 week.
6. Note: Nutritional analysis is per cookie.

flour, cold unsalted butter, granulated sugar, salt, coarse sugar

Taken from www.myrecipes.com/recipe/butter-shortbread (may not work)