Classic Shortbread for a Classy Lady

This month we read The Help at book club. Tracy, the classiest lady I know, picked Classic Shortbread. Somehow this fit with her pick as I could see the ladies eating these.

Enjoy!

Classic Shortbread

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
3/4 cup confectioners' sugar

1. Sift together flour and salt into a bowl. Put butter into the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-high until fluffy, 3 to 5 minutes, scraping down the sides of the bowl. Gradually add confectioners' sugar; beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture all at once; mix until just combined.
2. Preheat oven to 300F with rack in the upper third.
3. Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut out a round from the center using a 2 1/4 inch cookie cutter; discard. Put cutter back in center. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4 inch intervals.
4. Bake until golden brown and firm in center about 1 hour. Transfer pan to wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Note: I do not own the pan in the recipe. I simply used a round baking dish and lined it with parchment paper coated in butter. Not as fancy but just as yummy!