* PLUS Refrigeration Time: 120 minutes, Baking Time: 60 minutes
1 1/2 cups
In a large microwave-safe bowl, microwave butter on high, stirring occasionally, just until melted. Or in a large saucepan set over medium heat, melt butter, stirring occasionally. Remove from heat. Stir in 1/3 cup (75 mL) sugar, vanilla and salt until dissolved. Stir in flour just until blended. Pat and spread dough evenly into an ungreased, 9-inch (23-cm) pie plate, cake pan or fluted tart pan. Refrigerate at least 2 hours, but preferably overnight.
Place rack in lower third of oven. Preheat oven to 300F (150C). Bake cold shortbread until brown on top, from 60 to 65 minutes. Edges will be darker brown. Remove from oven and sprinkle with sugar. While still hot, use a sharp thin-bladed knife to cut into 16 wedges. Store in an airtight container in a cool place or refrigerate up to 2 weeks.
Nutrition (per serving)
This is the favourite shortbread recipe of Heather Trim, of the Chatelaine Test Kitchen. it’s adapted from Cookies and Brownies by Alice Medrich (Warner).