Classic Shortbread

It's time to start baking some Valentine's Day goodies for my loved one in Ireland...I decided to make a variety of shortbreads as they travel well and you can add so many different flavorings to them. Today I made a test batch of a shortbread recipe I found in the latest Martha Stewart magazine....

Classic Shortbread
makes 8 wedges

2 cups all purpose flour
1 1/4 teaspoons coarse salt
2 sticks unsalted butter at room temperature, plus more for the pan
3/4 cup confectioners' sugar

1. Preheat oven to 300 degrees, with rack in upper third of oven. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy - 3 to 5 minutes. Gradually add sugar; beat until pale and fluffy, about 2 minutes.

2. Reduce speed to low. Add flour to mixture all at once; mix until just combined.

3. Butter a 10 inch round springform pan or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.

4. Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4 inch intervals.

5. Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Re-cut shortbread into wedges; let cool completely in pan.

One of the best parts of making this batch was that I finally had the chance to use a vintage false bottom tart pan that I bought years ago from a thrift store...I knew I'd use it someday! I enjoyed this shortbread and will use the recipe for the Irishman's V-day goodies. It's rich and decadent...I suggest you try it too!