Traditional, rich and buttery shortbread.

Shortbread

1/2 cup (1 stick) high-quality unsalted butter, such as Plugra, softened
1/4 cup superfine granulated sugar
1/2 teaspoon pure vanilla
1/8 teaspoon salt
1 cup all-purpose flour

1. Preheat oven to 350°F (175°C). Blend together butter, sugar, vanilla and salt in a bowl and mix until well-combined. Sift flour into butter mixture and blend with a fork until mixture forms a soft dough.
2. Transfer dough to a large ungreased baking sheet and pat into a 10 by 3-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.
3. Bake in middle of oven until edges are golden, about 15 minutes.
4. 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 a baking rack to cool completely.

Makes 8 rectangular shaped cookies.

Recipe provided courtesy of The Sugar Association, Inc.