1/2 cup (1 stick) high-quality unsaltedbutter, such as Plugra, softened 1/4 cup superfine granulated sugar 1/2 teaspoon pure vanilla 1/8 teaspoon salt 1 cup all-purpose flour
Preheat oven to 350°F (175°C).Blend together butter, sugar, vanilla and salt in a bowl andmix until well-combined. Sift flour into butter mixture and blendwith a fork until mixture forms a soft dough.
Transfer dough to a large ungreased bakingsheet and pat into a 10 by 3-inch rectangle. Crimp edges decorativelyand prick dough all over with tines of a fork. Score dough crosswisewith the back of a knife into 8 sections. If desired, sprinklewith chopped toasted nuts and press gently into dough with yourfingertips.
Bake in middle of oven until edges aregolden, about 15 minutes.
Cool shortbread on baking sheet on a rack10 minutes, then cut into slices while still warm with a sharpknife. Transfer slices with a spatula to a baking rack to coolcompletely.
Makes 8 rectangular shaped cookies.
Recipe provided courtesy of The Sugar Association,Inc.
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