Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar (or fine caster sugar)
  • 2 cups all-purpose flour, spooned and leveled
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract (optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Line an 8x8 inch square baking pan with parchment paper, ensuring there is an overhang for easy removal, or prepare a lined baking sheet.
  2. In a large bowl, beat the softened butter and sugar together using a mixer until the mixture is pale, light, and fluffy, about 3 to 5 minutes.
  3. Gradually add the flour, salt, and optional vanilla extract to the butter mixture. Mix on low speed, scraping down the sides, until the dough just comes together into a cohesive, crumbly mass. Stop mixing immediately once combined to avoid developing gluten.
  4. Press the dough evenly into the prepared pan or roll it out to about 1/2 inch thickness on a floured surface. Prick the entire surface deeply and evenly with a fork (docking).
  5. Chill the dough in the refrigerator for at least 30 minutes, or up to one hour, to help prevent spreading during baking.
  6. Before baking, use a sharp knife to lightly score the dough into your desired shapes (squares or wedges). Do not cut all the way through yet.
  7. Bake for 15 to 20 minutes. The edges should just begin to turn a faint, pale gold, while the center remains pale.
  8. Immediately upon removing from the oven, trim the edges (if needed) and cut completely through the previously scored lines while the shortbread is still hot and tender.
  9. Let the shortbread cool completely in the pan before carefully lifting the pieces out using the parchment overhang.