SHORTBREAD
Categories Cookies Nut Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Blend together butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
- Transfer dough to an ungreased large baking sheet and pat into a 9- by 4 1/2-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.
- Bake shortbread in middle of oven until edges are golden, about 15 minutes.
- 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 rack to cool completely.
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