Butter cookies

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Ingredients

• 5 tablespoons granulated sugar, plus more for sprinkling once baked
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 12 tablespoons melted, unsalted, sweet butter (1 1/2 sticks)
• Optional: 1 teaspoon finely grated orange or lemon zest
• 1 1/2 cups (210 grams) all purpose flour
• 1 tsp baking powder

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Directions

1. Line an 8-inch square pan with aluminum foil so that it hangs over the sides on two sides (this helps to remove the baked cookies from the pan).
2. Preheat oven to 300ºF. Low temperature to avoid browning.
3. Mix sugar and salt together.
4. Stir in the warm melted butter until the sugar is dissolved into the butter.
5. Add vanilla and orange zest. Press the zest to release the fragrant oils.
6. Add the flour in increments, and gently mix with a spoon or hands until a dough ball forms.
7. Set aside at room temperature at least 30 minutes or more. Refrigeration overnight allows the flour to absorb the flavors.
8. Scoop dough into balls in pan, or press the dough into an 8 x 8 pan to make bars, or roll and cut dough into slices.
9. Bake cookies for 45 minutes on a rack in the lower third of your oven
10. Remove the cookies to sprinkle a tablespoon of sugar, or sugar/cinnamon mix, or powder sugar over the top of the shortbread, and let cool in the pan for 10 minutes.
11. Use the aluminum foil overhang to carefully remove the dough from the pan.
12. For bars, use a heavy, sharp knife to carefully cut the shortbread into desired shapes such as squares or triangles.
13. Transfer the cookies to a baking sheet lined with foil.
14. Bake for additional 15 minutes.
15. Cool cookies on a cooling rack.
16. Store in an airtight container for up to a week at room temperature (or freeze for 2 to 3 weeks).

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