This shortbread recipe comes from the owner of the kitchen store, Lorraine Hitchcock. It is one of the fabulous recipes in our cookbook. We have featured it in one of our classes, "gifts from your kitchen". It really is a good cookie recipe for your cookie platters. This shortbread is easy, uses only 4 ingredients, it keeps well, and it makes a lot. Did I mention it's the most delicious shortbread I have ever tasted???
1 lb. unsalted butter, room temperature
4 cups all purpose flour
1 cup superfine sugar
1/2 teaspoon salt
Sift flour, sugar and salt over top of butter. Knead until mixture forms a smooth ball. Press into an ungreased 10x15 inch jelly-roll pan, and prick the dough with a fork. Bake in a preheated 325 degree oven. Check the shortbread after 20 minutes (mine took about 30 minutes). You're looking for a very light golden brown. Cut while warm, and cool in the pan. Makes about 48.