Shortbread

Shortbread is a great and easy cookie to make if you are a beginner. Shortbread is sweet, rich, and buttery tasting and it practically melts in your mouth. Though the ingredients are simple, you will become addicted to this cookie. Serves 16.
Ingredients:
2 1/4 (11 1/4 ounces) Cups all-purpose flour
1/2 teaspoon salt
16 Tablespoons (2 sticks) unsalted butter, softened
1/2 Cup (2 ounces) confectioner's sugar
1/2 Tablespoon granulated sugar

1. Whisk the flour and salt together in a medium bowl. In a large bowl, beat the butter and confectioner's sugar on medium speed until light and fluffy, 3-6 mintues, scraping down the bowl and beaters as needed. Reduce the mixer to low and slowly mix in the flour mixture until combined, about 30 seconds.
2. Using your hands, press the dough into a ball in the bowl. Transfer the dough onto a lightly floured surface and knead until it is very smooth, about 2 minutes. Press the dough into a round disk, then place it on top of a piece of nonstick parchment paper (make sure it is large enough to fit on a baking sheet) and roll out into a 9-inch circle, about 1/2 inch thick.
3. Transfer the dough and parchment paper to a baking sheet. Poke the dough with a fork and create a circular pattern all over the dough. Make sure that you don't poke all the way through. Using a sharp small knife, score the dough into 16 even wedges. Don't cut all the way through. Cover with plastic wrap and refrigerte the dough for 20 mintues.
4. Adjust an oven rack to te middle position and heat the oven to 300 degrees F. Sprinkle the granulated sugar evenly over the dough. Bake the shortbread 40-45 minutes, roataing the pan halfway through baking. 
5. Transfer the baking sheet to a wire rack and, using a sharp knife, cut through the scored marks to seperate the wedges. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and let cool compeltely for 1 hour.

 

From: The America's Test Kitchen Family Baking Book

Drizzle melted white, dark, or milk chocolate to add extra flavor after the shortbread is done cooling.