Scottish shortbread

Shortbread

Ingredients

2 cups of flour
1 1/4 teaspoons salt
1 cup of butter room temperature
3/4 cup confectioner's sugar. 
2 Tablespoons sanding sugar optional, for dusting on cooked shortbread

Instructions

Cream butter until light and fluffy.

Slowly add sugar, scraping down sides.

Mix flour and salt together. Add flour all at once, mix just until incorporated. Do not over-mix!

Using your hands, pat into a cookie sheet, about 1/3" to 1/2" thick.

Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1 1/2". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.

Bake for 20-25 minutes at 325* F. The shortbread should be pale and light golden. Dust with sanding sugar if desired. (I cooked mine a tad longer as I like them a bit crisper)