I have no idea where this recipe is from, but I have had it stuck in a homemade recipe book for years. I finally made a batch recently and it was so easy. I am not a baker. That takes special talent, which I do not have. The following directions are easy easy and if I can make delicious and very popular Shortbread cookies, so can you!

Preheat oven to 300 degrees.

You will need:
2 cups of all purpose flour
1 ¼ tsp salt
1 cup (2 sticks) unsalted butter
¾ cup confectioners’ sugar (or very fine sugar)
and
One 10″ springform cake pan

1. Put flour and salt in a bowl and set aside.
2. Melt butter on very low heat until it’s softened and pour into a large bowl. With an electric hand mixer, beat butter for 5 mins or till slightly fluffy. Then gradually add sugar, and beat the mix after each time.
3. Then, slowly add the flour and salt mixture and mix till well combined, on a low speed.
4. Butter a 10″ springform cake pan. Put dough in it and then carefully smooth it with a spatula, until the dough is evenly spread into the pan.
5. Refrigerate for 20 mins.
6. Remove from fridge and cut dough into 8 wedges with a pairing knife and using a wooden skewer, prick all over with holes, at ¼ ” intervals.
7. Bake until slightly golden brown, about 1 hour.
8. Transfer Shorbread to a cool surface and you can slice it some more before it cools down.
9. The Shortbread is good for up to 2 weeks, in an airtight container.

P.S. I forgot to cut the wedges and prick it with holes before putting it in the oven. I wasn’t kidding when I said I am not a baker. But luckily, I had doubled checked the directions, when the shortbread was almost done, and so I quickly cut the wedges and pricked it with holes and it turned out just fine.

P.P. S. I used only organic indgredients. Taste just the same as the regular butter and sugar, Dad.