Shortbread Cookies

Preheat the oven to 325°F. Lightly grease one 9" round or 8" square pan and line with parchment.

To make the shortbread cookies: In a medium-sized bowl, beat together the butter, sugar, extracts, and salt, then beat in the flour. The mixture may seem a little dry at first; keep beating until a stiff dough forms. If necessary, dribble in up to 1 tablespoon of water to bring the dough together.

Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin. If you're having trouble pressing the shortbread flat in the pan because it's sticking to your fingers, cover it with a piece of plastic wrap and push on the wrap.

Remove the wrap if you've used it, then use a fork to prick ("dock") the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, or create a pretty design.

Bake the shortbread for 35 to 40 minutes, until it's a light golden brown across the top surface and a deeper golden brown around the edges.

Remove the shortbread from the oven and allow it to cool in the pan for 5 to 10 minutes, then transfer to a clean work surface.

Cut the shortbread while it's slightly warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife to cut the shortbread into pieces of your desired size. Transfer the shortbread cookies to a rack to cool.

To garnish the shortbread: In a small bowl in the microwave, or in a saucepan set over low heat, melt the chocolate slowly. Stir often to quicken the melting; don't let it scorch. If you're using a microwave, use 30-second bursts to soften the chocolate. When it's shiny and soft, remove the chocolate from the microwave and stir until smooth, returning if necessary to reheat very briefly. (Alternatively, you can temper the chocolate for a shinier, snappier finish.)

Dip half of each shortbread into the melted chocolate, and then return to the cooling rack. Sprinkle the chocolate with chopped nuts or flaky sea salt, if desired. Allow the chocolate to set before serving.

Storage information: Store the shortbread cookies, well wrapped, for up to a week; freeze for longer storage. The flavor improves as the shortbread cookies age.