Christmas Shortbread

3/4 cup unsalted butter

1/3 cup confectioner's sugar

2 tbsp granulated sugar

1/4 tsp salt

1 1/2 cups unsifted all purpose flour

Heat oven to 350 degrees. In a medium bowl, with electric mixer on medium

speed, beat butter, both sugars and salt until well blended. Sift flour into bowl

with the butter mixture. Stir until a stiff dough forms. With your fingertips,

firmly press dough into bottom of a n ungreased 9 inch round baking pan,

forming a compact, even layer of dough on the bottom of the pan. Using

the tip of a knife, score the dough into 16 triangles, being careful not to cut all

the way through the dough. Using the tines of a fork, pierce dough all over in a

decorative pattern. Bake shortbread until it is lightly browned 35-40 minutes.

Remove from oven and transfer pan to a wire rack to cool completely.

Store shortbread in an airtight container up to 1 week.