准备

• For rectangular cookies, lightly butter the bottom of a straight-sided 9×13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.
• Combine the flour, cornstarch, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.
• Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.
• For rectangular cookies，使用长凳或削皮刀将面团一直切成40条。用叉子的尖齿，每个杆一直刺穿两次，将孔均匀地隔开。必要时将尖齿轻轻面粉，以防止面团粘住。
• For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.
• 烤箱加热时冷冻面团。
• Position a rack in the center of the oven and heat the oven to 325°F.
  
• 烘烤面团，将锅（s）旋转到一半，直到顶部看起来干燥且金棕色30至40分钟。将锅转移到架子上。使用削皮刀或替补刀，立即将饼干沿线重新切割。完全冷却，然后将其从锅中取出。

Make Ahead Tips

Once the dough is pressed into the pan and cut, it can be wrapped and refrigerated for 1 day or frozen for up to 1 month. If freezing the dough, thaw it overnight in the refrigerator before baking.

烘烤和冷却的饼干可以在羊皮纸或密闭容器中的蜡纸之间分层，并在室温下储存长达4天。

For chocolate-dipped shortbread: Melt 6 oz. chopped bittersweet or white chocolate with 1 tsp. canola or vegetable oil. Brush any lose crumbs from cooled shortbread and dip two-thirds of each cookie into the chocolate. Dry on a cooling rack until chocolate firms, about 45 minutes.