Recipe

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• 1 stick (1/2 cup) unsalted butter, softened
• 1/4 cup superfine granulated sugar
• 1/2 tsp vanilla
• 1/8 tsp salt
• 1 cup all-purpose flour
• optional: 1/2 cup chopped toasted nuts

• 1 Preheat oven to 375°F.
• 2 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.
• 3 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.
• 4 Bake shortbread in middle of oven until edges are golden, about 15 minutes.
• 5 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.