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Shortbread

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“From "The Gourmet Cookbook" -- easiest and most delicious cookie I've ever made. I use a food processor to make this.”
READY IN:
25mins
SERVES:
8
YIELD:
8 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Put a rack in the middle of the oven and preheat to 375 degrees F.
  2. Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms.
  3. Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.
  4. Bake shortbread until edges are golden, about 15 minutes.
  5. Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to a rack to cool completely.
  6. Keeps in an airtight container at room temperature for up to 1 week.

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