Shortbread

• 12 tbsp unsalted butter, softened
• 1/3 cup plus 1 tbsp superfine sugar, plus extra for sprinkling
• 1 2/3 cups all purpose flour, plus extra for rolling out the dough
• 1/2 tsp salt
• 3 in (7.5cm) fluted cookie cutter

1. Preheat the oven to 350F (180C).
2. Beat the butter and sugar together in a medium bowl with an electric mixer set on high speed, about 2 minutes, or until light in color.
3. Add the flour and salt and stir together with a wooden spoon to make a firm dough.
4. Turn onto a lightly floured surface and knead gently until smooth.
5. Roll the dough out to 1/4 in (5mm) thickness.
6. Using a 3in (5cm) fluted cookie cutter, cut out 10 rounds, re-rolling as necessary.
7. Arrange the cookies spaced about 1/2 in (1cm) apart on a large baking sheet.
8. Prick the tops with a fork.
9. Bake about 20 minutes, or until lightly golden.
10. Sprinkle the hot cookies with sugar and cool on the baking sheet.
11. Variation: Chocolate Chip Shortbread
12. Mix 1/2 cup semisweet or milk chocolate chips into the dough in Step 1 and proceed as Shortbread.

butter, sugar, flour, salt, cutter

Taken from www.cookstr.com/recipes/shortbread (may not work)