This simple shortbread recipe creates a buttery, melt-in-your-mouth treat with just a few pantry staples, perfect for slicing and enjoying warm or at room temperature.

-Chef Steph

Ingredients:

• ¾ cup (1-½ sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt

Directions:

1. Preheat the oven to 325°. Lightly grease a 9-inch round cake pan.
2. Beat together the butter, sugar, and vanilla extract with an electric mixer on medium-high speed, about 2 minutes, or until light and fluffy.
3. Add the flour and salt and mix on low speed until if forms a stiff dough. The dough might seem too dry, but keep beating until it comes together. If it really won't, add a tablespoon of water.
4. Transfer the dough to the prepared pan. Cover the dough with a piece of parchment paper or plastic wrap so that it doesn't stick to your hand while you use your palm to press the dough, spreading it evenly to the edges of the pan.
5. Prick the dough all over with a fork. This allows the steam to escape while baking and prevents it from bubbling or rising unevenly as it bakes.
6. Use a sharp knife to cut the dough into 8 to 12 wedges. This scores the dough so it's easier to slice when it's baked.
7. Bake in a preheated oven for 50 to 60 minutes or until golden brown around the edges and just starting to color in the middle.
8. Remove the shortbread from the oven and carefully slice again while it's still warm.
9. Let the shortbread cool to room temperature.