Orange Vanilla Shortbread Cookies

Preheat oven to 325. Cookies will be cooked slowly, so as not to excessively brown. The cookie dough is easy to prepare in a mixer using the paddle attachment. These are traditional shortbread butter cookies. It is very easy to get great results. Variation to this recipe includes other flavored extracts like orange, lemon, or almond.

2 sticks Danish unsalted sweet butter
1/2 cup extra fine sugar + more for dusting top
1 1⁄2~2 teaspoons bourbon vanilla (see about vanilla) 1 tablespoon of zest orange rind, minced fine
1/2 teaspoon of salt
1 1/2 cup of King Arthur all purpose flour, shifted
1 tablespoon cornstarch

Cut butter into patties to speed up softening. When butter is slightly soft process on low until creamy then gradually add in the sugar. Increase speed to medium in well incorporated. Beat well in the orange jest, and vanilla. Combine flour, tablespoon cornstarch and salt and sift the mixture. Once sifted, turn mixer to low, and add 1 tablespoon of dry ingredients at a time until all of it has been incorporated. Scrape down sides of bowl then increase speed to medium and beat several minutes. Feel the dough. If too sticky, beat in an additional tablespoon of flour. Press dough into a ball. Press dough in a sheet pan lined with parchment paper. Cover dough with another sheet of parchment paper. Roll the dough to about 1⁄4 thick and evenly as possible so it cooks uniformly. Pull off top sheet of parchment paper back on itself at a sharp angle but slowly so it does not lift the dough. Smooth any ragged edges push these back on to the rest of the dough. Try to keep the cookie dough from the edge of the pan as the dough will expand slightly as it cooks. dough with a fork in diagonals or decorative patterns. Score dough into bars with a sharp knife. Sprinkle top of dough with a little extra granulated sugar.

Place sheet pan in center of oven, reduce oven heat to 300 F and bake for 45~55 minutes or until light brown all over. Re-cut cookies along score lines with a sharp knife while hot from oven. Cool 10 minutes in pan and while still warm separate on score boundaries with a knife. Separate and cook on cookie racks. Best served while still slightly warm.