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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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved