Shortbread Cookie

Preheat the oven to 325°F and have ready an ungreased, 9-inch square baking pan. Use a stand or hand mixer to beat the butter and sugar together in a large bowl. Beat them for five to seven minutes until the mixture is light and fluffy. Gradually beat in the sifted flour.

Press the dough into the square baking pan in a smooth layer. Use a fork to prick the dough all over. Editor's Tip: While pricking the dough with a fork isn't absolutely necessary, it does allow some of the steam to escape during baking so that the surface won't bubble up. It also gives shortbread cookies a classic, attractive pattern—prick the dough in neat rows so that the finished cookie bars will look pretty!

Bake the shortbread for 30 to 35 minutes, until light brown. Use a sharp knife to cut the shortbread into 16 squares while still warm. Move the pan to a wire rack to cool completely. You can dust the bars with confectioners' sugar or serve them plain. Editor's Tip: The cookies are ready when they're lightly browned across the top, with edges that are firm and slightly darker. Begin checking for doneness 5 to 10 minutes before the baking time ends—don't let them overbake or they'll be hard and burnt.