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Buery Vani Shtbread Cookie

Rich, buery shortbread is the perfect cookie for a springtime tea party with your friends. In the summer, serve it alongside a bowl of berry ice cream or lemon sorbet.

And in the fall or winter, when it’s cold outside, dip it in a cup of hot cocoa.

Preheat the oven to 300°F. Have ready a 9-inch square baking pan.

In a small bowl, whisk together the flour and salt. In a large bowl, using an electric mixer, beat the buer on high speed until fluffy and pale yellow, about 3 minutes. Add the the ¼ cup granulated sugar and the powdered sugar and beat on medium speed until well combined. Add the vanilla and beat until well mixed. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the flour mixture and mix on low speed just until blended.

Using the rubber spatula, scrape the dough into the baking pan. Flour your fingers and press the dough into an even layer. Sprinkle the 1 tablespoon granulated sugar evenly over the top. Bake until the edges of the shortbread are golden brown, about 1 hour. Remove the pan from the oven and set it on a wire rack. Immediately use a thin, sharp knife to cut the shortbread in half, then cut each half crosswise into six 1½-inch rectangular bars. While the shortbread is still hot, use a toothpick or wooden skewer to poke holes into the cookies, decorating them with dots. Let cool for 30 minutes, then use an offset spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

1½ cups all-purpose flour¼ teaspoon salt

1 cup (2 sticks)

unsalted buer,

at room temperature

¼ cup granulated sugar, plus 1 tablespoon for sprinkling

¼ cup powdered sugar2 teaspoons vanilla extract

MAKES 12 COOKIES

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