Buttery Shortbread

Serve with a hot cup of tea, your favorite Misty Badger candle, and a good book.

•1 cup (two sticks) unsalted butter or vegan butter, softened

•1/2 cup sugar

•2 ¾ cups all-purpose flour

•a couple of pinches of salt (or more to taste)

•1/4 teaspoon of nutmeg

•1 teaspoon vanilla extract or vanilla bean paste

Preheat the oven to 325°. Cream the butter and sugar together by hand or with an electric mixer. Add remaining ingredients, and mix gently into a crumbly dough (don’t overmix).

Pat dough into a rectangle on a parchment-lined baking sheet; lightly score into squares with a sharp knife, crimp the edges of the dough, and prick lightly all over with a fork. Bake 25-30 minutes or until golden, then cut all the way through the scored lines. Cool pan on a wire rack completely before separating shortbread squares to serve.