Recipe: Overnight Shortbread (dough sits overnight before baking)

OVERNIGHT SHORTBREAD

"The second baking makes exceptionally crisp shortbread, while letting the dough sit overnight fully hydrates the flour and increases the buttery flavor."

12 tablespoons (1 1/2 sticks) unsalted butter
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Granulated sugar, for topping

Line an 8-inch baking pan with foil, letting it hang over two sides. Or grease an 8-inch springform pan with a removable bottom.

Melt the butter in a small saucepan. Remove from heat and add to a mixing bowl with the 5 tablespoons sugar, vanilla and salt. Mix until combined. Add the flour and mix just until incorporated. Pat and spread the dough evenly into the pan. Cover and let stand at least 2 hours and up to overnight. (It can just sit on the counter, unrefrigerated.)

WHEN READY TO BAKE:
Place a rack in the lower third of the oven and preheat oven to 300 degrees F.

Bake the shortbread for 45 minutes. Remove from oven, leaving the oven on. Lightly sprinkle the surface with sugar, then let stand for 10 minutes.

Remove the shortbread from the pan and gently cut it in wedges, rectangles or squares. Place the pieces slightly apart on a nonstick baking sheet.

Return to the oven for 15 minutes. Cool on a rack.

Makes 16 wedges or about 2 dozen squares
Adapted from: Pure Dessert by Alice Medrich and the blog Smitten Kitchen by Deb Perelman
Source: The Wichita Eagle, December 19, 2012