The Simplest Shortbread You Can Bake
'Most good cooks have a few go-to dishes they can whip up without a recipe, dependable things to make on autopilot that can be adapted to fit their hunger, the contents of their fridge, or the occasion at hand.
This truth doesn’t always extend to bakers, who are often at the mercy of a more complicated formula for their cakes and meringues. Shortbread, however, is one rich and crumbly exception.
Consisting of only four ingredients that you probably already have on hand (butter, sugar, flour and salt), and lacking in challenging techniques, shortbread is quick to master and always delightful to serve, especially as a crisp counterpart to all the soft summer fruit that’s just coming into season.'>>>
https://www.nytimes.com/2017/06/09/dining/shortbread-cookie-recipe.html?
2 cups/250 grams all-purpose flour
⅔ cup/150 grams granulated sugar
¾ teaspoon fine salt
2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks
Heat oven to 325 degrees. Pulse together flour, sugar and salt in a 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; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
https://cooking.nytimes.com/recipes/1018784-shortbread-10-ways
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