Shortbread Cookies

1. 1

   Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric mixer). Add 1/2 teaspoon kosher salt. Let sit at room temperature until the butter is softened. Meanwhile, line a 9x9-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

2. 2

   Beat the butter and salt with the paddle attachment on medium speed until smooth and creamy, about 1 minute. Add 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract if desired. Beat on the lowest speed, scraping down the sides of the bowl halfway through, until a dough forms and most of it forms a mass around the attachment, 1 1/2 to 2 1/2 minutes. Knead the dough in the bowl by hand a few times until it forms a ball.

   1 min
3. 3

   Transfer the dough in chunks into the baking pan. Press into an even layer, going all the way to the edges and corners (press the flat part of a metal bench scraper onto the surface to get a smooth top). Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF.

4. 4

   Cut the dough by either cutting directly in the pan, or lift the slab out with the parchment onto a cutting board first. Using a knife, score 18 (3 x 1 1/2-inch) rectangles into the dough, but do not go all the way to the bottom. (Make 2 parallel scores 3 inches apart in one direction, then make 5 parallel scores 1 1/2 inches apart perpendicular to the first set of cuts). Return the slab, still on the parchment, back to the pan if you took it out.

5. 5

   Using the tines of a fork, poke each shortbread 4 times, making sure to go all the way down to the bottom. Sprinkle with 2 teaspoons coarse white sparkling or sanding sugar if desired.

6. 6

   Bake until light golden-brown on top, 30 to 35 minutes. Poke again with the fork to remake the holes. Let the shortbreads cool in the pan for 15 minutes; do not let cool completely. Grasping the excess parchment, lift the shortbread slab out of the pan and onto a cutting board. Using a chef’s knife, cut along the scores to separate the cookies. Let cool completely.

   30 min

Recipe Notes

1. 7

   Other shapes: Instead of cutting out rectangles, you can cut the slab into 25 squares instead, then poke each one with a fork 3 times. The dough can also be cut out with cookie cutters: Roll out the dough between 2 sheets of parchment paper until 1/2-inch thick, then refrigerate for 30 minutes. Cut out with cookie cutters and bake as directed, checking on the cookies after 20 minutes.Storage: The shortbreads can be stored in an airtight container at room temperature for up to 5 days.

   30 min