Shortbread Petticoat Tails

from The Best of Food & Wine Holiday Collection cookbook from 1992.

The first shortbread I made.

INGREDIENTS
1 stick (4 oz) unsalted butter at room temperature
1/4 c plus 2 1/2 tsp sugar
3/8 tsp salt
1 1/4 c flour

METHOD
1. Preheat the oven to 275 degrees.

2. Cream the butter until pale and creamy, about 1 minute. Add the sugar and beat until well combined, about 1 minute.

3. Stir in the salt and flour, 1/4 c at a time, until the mixture becomes smooth. Squeeze the dough into a smooth ball, flatten it into an even disk and place on a lightly buttered heavy cookie sheet.

4. Roll the dough into an even 8-inch circle, about 3/8-inch thick. Using the tines of a fork, prick the dough all over and decoratively mark the border by pressing halfway into the dough. Score the shortbread into 8 wedges with a sharp long knife, cutting only halfway through the dough. (Note: the recipe can be prepared to this point up to 1 day ahead. Cover and refrigerate. Uncover and let return to room temperature for about 20 minutes before baking.)

5. Bake the shortbread in the middle of the oven for 50 minutes, or until firm but still pale in color. Place the cookie sheet on a rack and let cool for 15 minutes. Cut the shortbread into wedges and cool completely on the baking sheet, about 40 minutes longer. Store in an airtight tin.