Step 1

Preheat the oven to 300°F. Lightly grease two round 9-in cake pans with butter. (If you worry about the shortbread sticking in your particular pans, line them with parchment rounds, and then butter the parchment.)

Step 2

In a medium bowl, whisk together the flour and salt. Set aside.

Step 3

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, vanilla, and almond extract. Beat until smooth, creamy and well combined. Add the flour mixture and beat on low speed until you have an evenly mixed, stiff dough.

Step 4

Divide the dough in half (if you have a scale, each half will weigh about 10.5 oz), and press each half into an even layer in the prepared pans, dusting your fingers with flour as necessary to prevent the dough from sticking. To smooth the surface, place a piece of plastic wrap over the dough and smooth with your fingers. Use a fork to prick the dough all over in 1-in intervals to allow steam to escape while the shortbread bakes.

Step 5

Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.

Step 6

Remove the pans from the oven, and immediately turn each shortbread round out onto a clean work surface. Using a sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; otherwise, it won't cut easily and will crumble.) Transfer the shortbread wedges to a rack to cool. Store in an airtight container for up to a month.

Step 7

Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Shape the dough into 2 disks, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer and place each one in a buttered 9-inch cake pan. When the dough is soft enough to press out and cover the bottom of each pan, proceed with the recipe as directed. To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.