Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. In this variation, the dough is pressed into a fluted tart pan to form petticoat tails, which got their name either from their likeness to frilly underskirts or a mispronunciation of the French petites gatelles (little cakes).

　　

Ingredients

Makes 8

　　2 cups all-purpose flour

　　1 1/4 teaspoons coarse salt

　　1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

　　3/4 cup confectioners’ sugar

　　

Step 1

Sift together flour and salt into a bowl. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add confectioners’ sugar; beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture all at once; mix until just combined.

　　

Step 2

Preheat oven to 300°F, with rack in upper third.

　　

Step 3

Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut out a round from center using a 2 1/4-inch cookie cutter; discard. Put cutter back in center. Cut dough into eight wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.

　　

Step 4

Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

　　Martha Stewart's Cookies