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Ingredientes
- 1 1/3 c. unsalted butter room temperature, plus more for buttering pan
- 2/3 c. sugar
- 3/4 tsp salt
- 3/4 tsp pure vanilla extract
- 3 1/3 c. all-purpose flour
Direcciones
- Heat oven to 275 degrees. Butter a 9- by 13- by 1-inch baking pan, and line bottom with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed till light and fluffy, about 2 min. Add in salt and vanilla, and beat to combine. Add in flour, 1 c. at a time, beating on low speed till just combined.
- Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or possibly the back of a knife, cut dough lengthwise into nine strips slightly less than 1-inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or possibly a wooden skewer, create a decorative pattern on the surface.
- Bake shortbread till proportionately pale golden brown, but not browned, 70 to 85 min. Transfer pan to a wire rack to cold. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or possibly cut with a serrated knife, into bars. Store in an airtight container up to 1 month.
- This recipe yields 36 bars.
- Yield: 3 dozen
