Preheat oven to 300 degrees. Line two baking sheets with
parchment paper; set aside. In the bowl of an electric mixer
fitted with the paddle attachment, cream butter and sugar. With
the mixer on low, slowly add flour. Continue mixing until dough
comes together to form a ball. I had to add a tablespoon of
water to get it to form a ball.
Transfer dough to a lightly floured work surface; Roll out dough
to about 1/4-inch thickness, dusting rolling pin with flour as
necessary to prevent sticking. Using a 2 1/4-inch round, fluted
cutter, cut out dough.Transfer to prepared baking sheet, spacing
about 1 inch apart. Gather up any scraps, gently re-roll, and
repeat cutting process. Take care not to overwork dough.
Bake until shortbread just begins to turn golden, about 30
minutes.
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