Ingredients

2 cups all-purpose flour
1^1/4 teaspoons coarse salt
1 cup (2 sticks) butter, softened, plus more for pan
3/4 cup confectioners' sugar
 

For dipping  or drizzling in chocolate: optional

• 1 cup chocolate chips/chopped chocolate you have on hand
•  1 teaspoon coconut oil

Instructions

Step 1:
Preheat oven to 300º, with rack in upper third.
Sift flour and salt into a bowl; set aside.
Put butter into a bowl of an electric mixer fitted with a paddle attachment.
Mix on medium-high speed until fluffy, 3-5 minutes, scraping down sides of bowl.
Gradually add sugar; beat until fluffy, about 2 minutes.
Step 2:
Reduce speed to low. Add flour mixture all at once; mix just until combined.
Step 3:
Butter a 10" springform pan or tart pan with removable bottom.
Using plastic wrap, pres dough evenly into pan.
With plastic on dough, refrigerate 20 minutes.
Step 4:
Place a small round cookie/bisquit cutter, in the middle of the cake/tart pan to use as a guide.
Cut dough into eight wedges with a paring knife.
Using a wooden skewer, prick all over at 1/4 inch intervals.
Step 5:
Bake until golden brown and firm in center. (about 1 hour)
Transfer to a wire rack.
Recut shortbread into wedges; let cook completely in pan.

For the chocolate:
Once cookies are completely cooled, place chocolate and coconut oil in a microwave safe bowl and microwave on high for 30 seconds.
Stir and continue to heat for 15 second intervals, stirring in between, until melted and smooth.
Dip cookies or drizzle with melted chocolate if desired. Let et before storing.

Can be stored in airtight container up to two weeks.