Basic Shortbread Wedges

Ingredients:

• 2 sticks (8oz) + plus additional unsalted butter, room temperature
• 2 cups all-purpose flour
• 3/4 teaspoon coarse salt
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract (optional)

Instructions:

Butter an 8 1/2-inch cake or springform pan and set aside. Sift together the flour and salt into a small bowl and set aside. Place the butter in the bowl of an electric mixer fitted with a paddle attachment. Cream until fluffy, 3 to 5 minutes. Add the sugar and continue to beat until very light in color and fluffy, occasionally scraping down the sides with a spatula. Add the vanilla. Add the flour mixture and combine on low speed, scraping with a spatula if necessary, until the flour ijust incorporated and the dough sticks together when squeezed with your fingers.

Pat the dough into a prepared pan. Chill until firm, roughly 1 hour. Heat the oven to 325° Bake until firm and just starting to color, roughly 50 minutes. Cool completely on a wire rack before packaging.