Shortbread wedges

These cookies go together in about 2 minutes- assuming your butter is room temperature.  They are lovely with a cup of tea, and a very nice accompaniment to any sort of fruit dessert.

1 cup (2 sticks) butter- much has been written about the superiority of unsalted butter when baking.  I find it to be hogwash. I use salted butter with impunity and it’s totally fine if you do too. Must be very soft, but not melted.

3/4 cup confectioners sugar

2 cups flour

1 tsp. salt.

You could sift everything, but I just bash it all together with a wooden spoon, until it comes together.

Line a cake pan(8 or 9″) with a circle of parchment paper- do not skip this. Get a small bowl of water. Press the dough into the pan, if your hands are getting too sticky, dip them int the water. Smooth the top of the dough. Bake at 300* convection for about an hour.  It should be firm and the tiniest bit golden. While it’s still hot take a fork and prick all over the surface. Score into 8(or 16 if you are of a stingy persuasion or assembling a cookie basket) Allow it to cool before raking out of the pan.

I am not inclined to gild the lily, but dunking one end of the wedge into some melted dark chocolate is something I can get behind.  Or swirl a lemon glaze over the top. Or just enjoy the simple perfection.

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