Shortbread

Steps

1. Heat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving some hanging over two sides, or line the bottom of a 9-inch round cake pan.
2. Beat the butter, powdered sugar, vanilla and salt with a mixer on medium speed until smooth and creamy, about 2 minutes.
3. Add the flour and mix on low speed until the crumbs come together into a soft dough, 1 to 2 minutes.
4. Pat the dough evenly into the pan. A flat-bottomed measuring cup helps level the top.
5. With a knife, lightly mark the top into 16 pieces: wedges in a round pan, squares or bars in a square one. Prick each piece a few times with a fork, then sprinkle with the granulated sugar, if using.
6. Bake for 35 to 40 minutes, until the edges are golden brown and the center looks dry and pale gold.
7. Let the shortbread cool in the pan for 10 minutes, then cut along the marks with a sharp knife while it is still warm.
8. Leave it in the pan until completely cool, about 30 minutes, then lift out the pieces.

Good to know

• Make ahead: shortbread keeps in an airtight tin at room temperature for up to 2 weeks, or in the freezer for up to 3 months.
• For a sandier, more tender bite, swap 1/4 cup of the flour for cornstarch or rice flour.
• If you only have salted butter, use it and leave out the salt.
• To dress it up, dip one end of each cooled piece in melted dark chocolate and let it set on parchment.