Shortbread

I've been been too busy to do much homemaking for quite a while, but the last few weeks have offered a welcome respite from politics and a chance to dive back into washing dishes, stirring soup, and weeding the garden. I've even had a few opportunities to revive one of my hobbies from years gone by - trying new recipes.

The shortbread I made a few weeks ago was a huge hit at our house. I believe it will be an enduring favorite. Just nibbling on the buttery crumbs is satisfying. Serving it with a bowl of macerated strawberries and a heap of our fresh whipped Jersey cream is a dessert suitable for any occasion.

Classic Shortbread

2 c. all purpose flour
3/4 t. coarse salt
1 c. butter, softened
3/4 c. confectioners sugar
(granulated sugar can be substituted in a pinch)

Preheat oven to 300 degrees. Place rack in upper third.
Beat butter (with an electric mixer or a good, old-fashioned fork!) 3-5 minutes, till fluffy, scraping down the sides of bowl. Gradually add the sugar. Beat till pale and fluffy, about 2 minutes. Reduce speed to low (if using an electric mixer). Add flour and salt all at once; mix until just combined. Butter a 10-inch round cake pan or spring form pan. Place dough in center of pan. Spread a piece of plastic wrap over it (to keep it from sticking to your hands) and pat out to edges of the pan. Prick the dough with a fork or skewer. Bake until golden brown and firm in the center, about 45 min- 1 hr.
Cut into wedges and serve plain, with a big glass of cold milk, with fruit, or whatever you can imagine!