Cardamom shortbread

Make sure you use very fresh butter for this shortbread; it really will make a difference in the flavor. Leave the butter out on the counter overnight, except in the hottest times of year. This recipe makes approximately 20 cookies.

1/2 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp ground cardamom
1 tsp pure vanilla extract
2-1/2 cups flour

Preheat oven to 325°F. Spray a glass or nonstick 9x13 baking pan with baking spray. In a Kitchenaid-type stand mixer or large bowl with a hand mixer, beat together sugar and butter until light and fluffy. Add the cardamom and vanilla, and stir in the flour just until the mixture combines (do not overmix). Put your hand inside a plastic bag, and press the dough into the baking pan, making sure it is firmly packed and evenly distributed. Lightly score with the back of a knife to mark out the final size cookies (approximately 20, depending on the size you want). Bake 20-30 minutes, until lightly browned. When the pan has cooled completely, snap the cookies apart along the scored lines.