Victoria Walsh of the Chatelaine Test Kitchen has a traditional shortbread recipe that you can always add other flavours to, both sweet and savoury.
Traditional Shortbread
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 tsp vanilla
1/2 tsp salt
1 3/4 cups all-purpose flour
1) Preheat oven to 300F.
2) In a medium bowl, using an electric mixer or wooden spoon, beat butter until creamy.
3) Gradually beat in sugar then vanilla. Continue beating until well mixed, about 2 min.
4) In a small bowl, using a whisk or fork, stir salt into flour until mixed.
5) Using a wooden spoon, beat into the butter mixture just until combined.
6) Butter or spray a 9×13 inch glass baking dish.
7) Turn dough into dish. With lightly floured fingers, evenly press dough into dish. Using a fork, gently prick dough at 1/2 inch intervals.
8) Bake in centre of preheated oven just until top is golden, 50 to 55 min.
9) Remove dish to a rack and gently prick again. Cut into squares while still warm.
10) Cool completely in pan. Store in an airtight container, in a cool place up to 1 week, or freeze up to 1 month.
Makes 24 squares.
Courtesy Victoria Walsh of the Chatelaine Test Kitchen.