Food Network: Shortbread with Salt

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Shortbread with Salt
Recipe courtesy Michael Chiarello

Ingredients
1/2 pound (2 sticks) cold unsalted butter, cut into
tablespoon-size pieces
1/2 cup superfine sugar
1 teaspoon freshly grated lemon zest
1/2 teaspoon fleur de sel, plus a pinch for sprinkling
2 cups all-purpose flour

Instructions
In a heavy-duty stand mixer with a paddle attachment,
cream the butter and sugar, about 30 seconds. Mix in the lemon zest, 1/2 teaspoon
salt, and 1 cup flour until combined. Add the remaining flour and mix on low speed

just until the dough begins to come together. Move the dough onto a lightly
floured surface and pull the dough together into a ball with your hands. Cover
with plastic wrap; refrigerate for 1 hour.

Preheat the oven to 250 degrees F.

Remove the dough from the refrigerator and unwrap it. Roll the dough into an 8 by
8-inch square, about 1/3-inch thick. Cut the dough into 16 (2-inch) squares and
sprinkle them with salt.

Line a baking sheet with parchment paper and evenly space the little squares on
the paper. Bake until light golden brown on the edges, 50 to 60 minutes. Allow to
cool on the baking sheet. Serve at room temperature.