Basic Shortbread

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This buttery cookie gets better with age: it can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch.

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Steps

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Preheat oven to 275.

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Butter a 9-by-13-by-1-inch baking pan , and line bottom with parchment paper.

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In the bowl of an electric mixer fitted with the paddle attachment , cream butter and sugar on medium speed until light and fluffy , about 2 minutes.

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Add salt and vanilla , and beat to combine.

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Add flour , 1 cup at a time , beating on low speed until just combined.

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Press dough into prepared pan , leveling and smoothing the top.

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Using a dough scraper or the back of a knife , cut dough lengthwise into nine strips , each slightly less than 1 inch wide.

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Cut the strips crosswise into thirty-six 3-inch bars.

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Using the tines of a fork or a wooden skewer , create a decorative pattern on the surface.

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Bake shortbread until evenly pale golden , but not browned , 70 to 85 minutes.

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Transfer pan to a wire rack to cool.

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Invert pan , and remove parchment.

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Turn shortbread over , and carefully break , or cut with a serrated knife , into bars.

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Store in an airtight container for up to 1 month'.

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Ingredients

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unsalted butter, sugar, salt, pure vanilla extract, all-purpose flour