Step 1

Place an oven rack in the middle position. Preheat the oven to 350°F (180°C). Lightly butter the bottom and sides of a 9-inch tart pan with removable bottom.

Step 2

In a large bowl, stir the butter, brown sugar, salt, and vanilla until smooth and creamy. Stir in the flour until combined.

Step 3

Press the dough into the bottom of the tart pan (don’t go up the sides). Sprinkle the top with the turbinado sugar. Using a fork, poke the dough several times.

Step 4

Bake until a deep and uniform golden brown, 15 to 20 minutes.

Step 5

Remove the pan from the oven. With the shortbread still in the pan, use a pizza cutter to cut into 12 wedges. Then use a small paring knife to finish cutting the slices to the edge of the pan (if the pizza cutter doesn’t reach).

Step 6

Allow the shortbread to cool completely in the pan, then remove the sides of the tart pan and use a metal spatula to release the cookies.

Step 7

If a crisp cookie has gotten a little stale, a brief toasting in the oven will restore much of its crunchiness.