2/3 c. butter, room temperature
1/2 c. confectioners sugar
1 1/2 c. plus 2 tbsp. all-purpose flour, sifted
1/2 tsp. salt

Preheat oven to 325 degrees. Cream the butter, add the sugar gradually and beat until fluffy. Use electric mixer at medium speed. Sift the flour and salt into the creamed mixture and blend thoroughly with the hand. Press the mixture into a 9-inch pie pan and pinch the edge to form a fluted rim. Prick the surface with a fork. Mark into 16 to 20 wedges, cutting about halfway through the dough. Bake until firm when pressed gently in the center, or about 50 minutes; the shortbread should not be brown. In an aluminum pan bake on the lower shelf; in a glass pan bake on the center shelf. Cook the shortbread in the pan.