Shortbread

• unsalted butter↗1⁄2 cup

  softened

• superfine sugar↗1⁄4 cup

  (can also grind down regular sugar in a food processor until fine)

• vanilla extract↗1⁄2 teaspoon
• salt↗1⁄8 teaspoon
• all-purpose flour↗1 cup

Step-by-step instructions

1. 1

   Put a rack in the middle of the oven and preheat to 375 degrees F.

2. 2

   Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms.

3. 3

   Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.

4. 4

   Bake shortbread until edges are golden, about 15 minutes.

5. 5

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

6. 6

   Keeps in an airtight container at room temperature for up to 1 week.