Shortbread

Heat oven to 325. Pulse together flour, sugar and salt in food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess. Press into an even layer in ungreased 8- or 9- inch square pan or 9″ pie plate. Prick all over with fork. Bake until golden brown, about 35-40 min for 9″ square, 45-50 for 8″. Transfer to wire rack to cool. Serve while warm. 

Flour     2 c all-purpose
Sugar     2/3 c granulated
Sakt     3/4 tsp fine
Butter     1 c cold, unsalted, cut into 1″ chunks

Note variations: 

• Scottish: use 1 1/2 c all-purpose and 1/2 c white rice flour
• Tender: Substitue confectioners’ sugar for granulated and 1/3 c cornstarch for 1/3 c flour
• Citrus: Add 1-1.5tsp finely grated citrus zest w flour. Add up to 1 tsp orange blossom water w butter; top w poppy seeds
• Nut: grind 1/2 c toasted nuts in food processor w flour
• Spice or Seed: Add up to 1 tsp strong spices or seeds or 3 T poppy or sesame seeds
• Brown or Maple Sugar: substitute 1/3 c light or dark brown sugar or maple sugar for granulated