Active Time

　　10 min

　　Total Time

　　1 hr

　　Try jazzing up the shortbread with chopped toasted nuts. We particularly like pecans, hazelnuts, and almonds. Use your favorite fine-quality butter for the best-tasting cookies.

　　

Ingredients

Makes 8 cookies

　　1 stick (1/2 cup) unsalted butter, softened

　　1/4 cup superfine granulated sugar

　　1/2 teaspoon vanilla

　　1/8 teaspoon salt

　　1 cup all-purpose flour

　　Optional: 1/2 cup chopped toasted nuts

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

Blend together butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.

　　

Step 3

Transfer dough to an ungreased large baking sheet and pat into a 9- by 4 1/2-inch rectangle. Crimp edges decoratively and prick dough all over with tines of a fork. Score dough crosswise with the back of a knife into 8 sections. If desired, sprinkle with chopped toasted nuts and press gently into dough with your fingertips.

　　

Step 4

Bake shortbread in middle of oven until edges are golden, about 15 minutes.

　　

Step 5

Cool shortbread on baking sheet on a rack 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer slices with a spatula to rack to cool completely.