Basic Shortbread Cookies

Preheat the oven to 275°F. Line 2 baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand-held mixer, beat the butter and confectioners' sugar together until well combined, about 90 seconds.

Add the flour and salt and continue to mix until crumbly. The cookie dough should be crumbly but hold together when squeezed.

Turn the dough out onto a piece of parchment paper and knead lightly until it holds together. Shape the dough into a ball. Gently flatten the dough ball into a disc.

Lightly flour the work surface and roll the dough into a 3/8-inch thickness.

Cut out cookies using a 2-inch round cookie cutter and place them 2 inches apart on the prepared baking sheet. Gather all the dough scraps and continue rolling and cutting until the dough is used up.

If desired, lightly grease a cookie stamp and gently press it over the center of the cookie cut out. If the cookie gets stuck to the stamp, carefully peel it off. Sprinkle the top of each cookie with coarse sugar.

Refrigerate the cookies for 30 minutes to 1 hour before baking. This step is completely optional but the texture comes out so much better.

Bake one cookie sheet at a time for 55-65 minutes, rotating halfway through, until the cookies are just starting to develop color.

Cool the cookies on the baking sheet for 10 minutes then transfer them to a wire rack to cool completely.