Shortbread Cookies

For butter purists, no cookie showcases the taste of good butter better than these. Preheat oven to 350 degrees. In the large bowl of an electric mixer, beat the butter on medium speed until softened, then add sugar and salt. Beat until light and fluffy. Fold in flour and mix to make a stiff dough. Knead gently by hand on a lightly floured board until smooth. Pat the dough into a 9-inch cake pan that has been lined with parchment. Score the dough with the back of a knife, and prick each section with the tines of a fork. Place in the middle of the oven. Immediately reduce the heat to 325 degrees. Bake for about 40 to 45 minutes, or until lightly browned. Cool in a pan on a wire rack. To make cut shortbread cookies: Wrap dough in plastic and chill in refrigerator for 15 minutes. Line a large baking sheet with parchment paper. Roll dough out 3/8 to 1/2 inch thick. Cut into rectangles or circles. Mark with the tines of a fork. Place cookies 2 inches apart on baking sheet and place in oven. Immediately reduce heat to 325 degrees. Bake until lightly browned (25 to 35 minutes). Reduce heat if cookies are browning too quickly. Cool cookies on a rack. Per serving: 263 calories (percent of calories from fat, 53), 3 grams protein, 28 grams carbohydrates, 1 gram fiber, 16 grams fat, 41 milligrams cholesterol, 22 milligrams sodium.