Shortbread

Directions

1. 1
   Beat the butter, sugar, and vanilla in a mixer with the paddle attachment on medium speed just until mixed together, about 1 minute.
2. 2
   Add the flour, zest, and salt.
3. 3
   Beat on low speed just until the dough forms a ball.
4. 4
   Use the dough to make a tart crust as on page 213, or bake into cookies: Form the ball of dough into a log.
5. 5
   Wrap tightly in plastic wrap and refrigerate until firm or freeze for up to 1 month; if frozen, thaw overnight in the refrigerator before baking.
6. 6
   Preheat the oven to 350F.
7. 7
   Cut the log into 1/4-inch-thick slices and arrange on an ungreased cookie sheet, spacing the rounds 1 inch apart.
8. 8
   Bake until golden brown and crisp, about 8 minutes.
9. 9
   Let cool completely on a wire rack.
10. 10
    If desired, roll the log of dough in raw sugar or chopped nuts before freezing to add a nice texture and flavor to the finished cookies.