I LOVE shortbread. It's buttery, simple and versatile. This easy recipe is only a few ingredients and since it's a sturdy cookie it's perfect for gift giving. The secret to this shortbread is lots of butter and a little elbow grease (it helps to have some aggressions to work out).
1 cup Flour
1 stick (8 tbsp) salted butter
1/3 cup sugar
Pinch of salt
Preheat oven to 325. Stir together the flour and pinch of salt in a small bowl and set aside. In a separate bowl mash the butter with a fork until creamy (do not warm the butter to soften it!!). Once the butter is creamy add the sugar and mix well. Next add the flour mixture a little at a time until it is completely mixed in. Turn out the mixture onto a lightly floured surface and knead, knead, knead for about 6 or 7 minutes (the longer you knead it the better!) Grease the inside of a small round or square cake pan with butter. Press the dough into the pan evenly on all sides. Use a knife to score pieces but don't cut all the way through. Use a fork to create a pattern on the edges and poke little holes on the top. I like to have a little fun with a cookie cutter here too. Just make sure you don't go all way through the dough. Place in the oven and bake for 40 minutes or until light golden brown. Cut while still warm and let them cool in the pan. Enjoy!
Drizzle melted chocolate on top or serve with fruit and ice cream. Add chopped crystalized ginger in during the kneading process for a warm gingery flavor. You can also use this dough for tarts. Just press into tart tins, bake and add your favorite ingredients (I like bake in sliced apples with cinnamon and sugar and top with whipped cream!)