Shortbread with Salt

Name: Shortbread with Salt
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 8 servings
Cuisine: american
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

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Level: Easy
Total: 2 hr 40 min

Prep: 10 min
Inactive: 1 hr 30 min
Cook: 1 hr

Yield: 8 servings

Level: Easy
Total: 2 hr 40 min

Prep: 10 min
Inactive: 1 hr 30 min
Cook: 1 hr

Yield: 8 servings

Ingredients

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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

Directions

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.