Shortbread Cookies

        From the blog For Love of the Table

1/2 lb. unsalted butter, at a cool room temperature (malleable, but not soft)

1/2 c. sugar (100 g)

a pinch of salt

2 1/3 cup all purpose flour (280 g)

Using the paddle attachment of a stand mixer, beat the butter, sugar and salt together just until combined and smooth...it is not necessary (or desirable) to cream until light and fluffy.

Add the flour and mix on low speed until the dough comes together.

On a lightly floured surface (working with 1/4 to 1/3 of the dough at a time and adding the scraps from each rolling into the next, fresh portion of dough) roll the dough out to a thickness of 1/4-inch and stamp out cookies in whatever shape you desire.

Transfer the cookies to parchment lined baking sheets, spacing them evenly (about 1 to 2 inches apart—they can be pretty close together since they don't spread). Chill the stamped cookies until they are firm. If you like, sprinkle some granulated or decorative sugar over the cookies before baking.

Bake the cookies in a 300° oven until set—about 15 to 20 minutes. The cookies should not brown...although they may begin to take on a light golden color at the edges. Let the cookies cool briefly on the sheets before transferring to wire racks to cool completely. Store the cookies air-tight.

Depending on the size of your cutters, the recipe will yield about 4 to 5 dozen Shortbread Cookies.

(Recipe adapted from Stars Desserts by Emily Luchetti)

http://www.forloveofthetable.com/2013/07/raspberry-vanilla-blueberry-parfaits.html