Sprinkle Shortbread Cookies

I wanted a quick cookie. I can not think of an easier recipe. I found this in the New York Times. It is from Melissa Clark's recipe. And the best part is that you can add any flavors. I opted for adding sprinkles.

Ingredients-

2 cups (250 grams) all-purpose flour

2/3 cup (50 grams) granulated sugar

3/4 teaspoon fine salt

2 sticks (1 cup) (226 grams) cold unsalted butter, cut into 1-inch chunks

Method-

Heat oven to 325 degrees.

Pulse together flour, sugar, and salt in a food processor.

Add the butter and pulse until a fine crumb forms.

Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)

Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan.

Prick the dough all over with a fork.

Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch.

Transfer to a wire rack to cool.

Cut into squares, bars or wedges while still warm.