Step 1

Place an oven rack in the middle position in your oven. Preheat the oven to 350°F. Spray a 9-inch tart pan with removable bottom (or a 9-inch cake pan) with baking spray and line the bottom of the pan with parchment paper.

Step 2

In a medium-large bowl, stir the butter until smooth and creamy. Add the brown sugar, salt, and vanilla and stir again until smooth and creamy.

Step 3

Add the flour and stir until just combined and all the flour disappears and the mixture starts to form into a ball.

Step 4

Press the dough into the bottom of the tart (or cake) pan. If your fingers are sticking to the dough just dip them in some flour from time to time. Using a fork, poke the dough randomly several times. (this will keep it from puffing up)

Step 5

Bake for 10 minutes then remove from the oven and sprinkle with the turbinado sugar (and flaky sea salt, if desired).

Step 6

Bake for another 7-12 minutes longer or until deep golden brown.

Step 7

Remove the pan from the oven and invert the shortbread onto a dinner size plate. Invert again onto a cutting board so the sugared side is up and cut into wedges while hot (a pizza cutter works great for this). Transfer the wedges to a cooling rack.

Step 8

Hide a couple of wedges for yourself in a secret place because once the rest of the family discovers them, they will disappear before you can blink your eyes!