Shortbread

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Cook time: 15 Minutes

Total time: 1 Hour, 30 Minutes

Yield: 8

Course:

Ingredients

  • 2 sticks unsalted butter (preferably European or European style) chilled and cut into small pieces
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon grated orange zest
  • 1 teaspoon vanilla extract
  • 2 cups flour plus more for the work surface
  • 1/2 teaspoon kosher salt

Directions

  1. In a food processor, or in a large bowl using your fingers, mix the butter, sugar, zest, vanilla, flour, and salt until crumbly. Knead the dough in the bowl until it comes together. Place the dough on a large sheet of lightly floured work surface and roll it to a thickness of 1/4 inch. Trim the edges to form a large circle. Wrap in plastic and refrigerate for 30 minutes. Heat oven to 300° F. Cut the dough into 16 wedges. Transfer the parchment paper and dough to a baking sheet. Bake until golden, about 45 minutes. Let cool.
  2. Tip: To make the shortbread in advance, refrigerate the dough overnight and bake it early in the day.