Shortbread

From "The Gourmet Cookbook" -- easiest and most delicious cookie I've ever made. I use a food processor to make this.

• Ready In: 25 mins
• Serves: 8
• Yields: 8 cookies

Ingredients

• 1⁄2 cup unsalted butter, softened
• 1⁄4 cup  superfine sugar (can also grind down regular sugar in a food processor until fine)
• 1⁄2 teaspoon vanilla extract
• 1⁄8 teaspoon salt
• 1  cup all-purpose flour

Directions

1. Put a rack in the middle of the oven and preheat to 375 degrees F.
2. Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. Sift flour over butter mixture and blend until a soft dough forms.
3. Transfer dough to an ungreased baking sheet. With floured fingertips, pat into a 9-by-4 1/2 inch rectangle. Crimp edges decoratively with tines of fork and prick dough all over. Score dough crosswise with the back of a knife into 8 pieces.
4. Bake shortbread until edges are golden, about 15 minutes.
5. Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer to a rack to cool completely.
6. Keeps in an airtight container at room temperature for up to 1 week.