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.
Recipe information
Total Time
1 hr
Yield
Makes 8 cookies
Ingredients
Preparation
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.
