a bowl, whisk the flour with the salt.
In the bowl of your electric stand mixer, fitted with the paddle
attachment (or with a hand mixer or by hand in a bowl with a wooden spoon), beat the butter
until smooth. Add the sugar and, on medium low speed, beat until smooth.
Beat in the flour mixture just until incorporated.
Divide the batter
in half (about 225 grams for each half) and then roll each half
between two sheets of parchment or wax paper until it is about 1/4 inch (.6 cm)
thick. As you roll, periodically check the top and bottom sheets of parchment
and smooth out any wrinkles. Place on a baking sheet (along with the
parchment paper) and put in the refrigerator until firm (about
preheat your oven to 350 degrees F (180 degrees C) with the rack in the
center of the oven.
the chilled shortbread into rounds using a lightly floured 2 inch (5 cm) round cookie
cutter. Place on a parchment lined baking sheet, spacing about 2 inches (5 cm)
apart. Gather up the scraps and re-roll, chill, and cut into cookies.
the cookies for about 10 to 13
minutes, or until the cookies are lightly browned around the edges (the longer the cookies
bake the more crisp they will be). Cool completely on a wire rack.
Alfajores: Take two shortbread cookies and sandwich them together with a
heaping 1/2 to 1 tablespoon of Dulce de Leche. Can be covered and stored for
several days in the refrigerator or they can be frozen.
Makes about 22 – 24 Alfajores cookies.