Step by step

Method

6 steps

1. 1

   If using a pan with a removable bottom, grease the pan; if using the one-piece 8-inch pan, line it with aluminum foil, leaving an overhang on two opposite sides.

2. 2

   In a medium bowl, combine the melted butter with the sugar, vanilla of your choice, and salt. Add the flour and mix just until incorporated. Pat and spread the dough evenly in the pan. Let rest for at least 2 hours, or overnight (no need to refrigerate).

3. 3

   Position a rack in the lower third of the oven and preheat the oven to 300 degrees F.

4. 4

   Bake the shortbread for 40 to 45 minutes, until barely golden at the edges.

5. 5

   Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar. Let the shortbread cool for 10 minutes.

6. 6

   Remove the shortbread from the pan, being careful to avoid breaking it. Use a thin sharp knife, or a sharp serrated knife, to cut it into oblong “fingers”, wedges, or squares. [I cut mine into 14 fairly large shortbread fingers, shown here, but might halve them next time for sharing.] Place the pieces slightly apart on a parchment-lined baking sheet and bake in the oven for another 15 minutes. Cool on a rack.