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1
Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.
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2
Position oven rack in the middle of oven and preheat to 325u00b0.
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3
In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.
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4
Add in the flour and mix in on lowest speed.
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5
Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
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6
Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.
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7
Use the back of a spoon to smooth the top of the dough evenly, if necessary.
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8
With the tines of a fork, pierce the dough all over at 1/2 inch intervals.
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9
Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.
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10
Remove the pan to a rack to cool until the shortbread is lukewarm-not completely cooled.
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11
Invert the shortbread from the pan onto a cutting board, and remove the paper.
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12
Using a ruler to mark, then cut the shortbread into 2-inch squares.
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13
Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.
