Sift the flour
and salt into a medium bowl. Beat the butter and
sugar in a large bowl until creamy.
Mix in the dry
ingredients until well blended. Press the dough
into a disk, wrap in plastic wrap, and refrigerate
for 30 minutes.
Preheat the oven to
350°F/180°C/gas 4. Butter a cookie sheet. Roll out
the dough on a lightly floured surface to a
thickness of 1/8 inch (5 mm).
Use a 2-inch (5-cm)
cookie cutter to cut out the cookies. Gather the
dough scraps, re-roll, and continue cutting out
cookies until all the dough is used.
Use a skewer
to prick each cookie with three rows of three dots.
Use a spatula to transfer the cookies to the
prepared cookie sheets, placing them 1 inch (2.5 cm)
apart.
Bake for 12-15 minutes, or until pale
golden. Transfer to racks to cool.
Cookie
Recipes - Balmoral Shortbread Recipe
