Orange Shortbread Squares

Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.

Position oven rack in the middle of oven and preheat to 325°.

In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.

Add in the flour and mix in on lowest speed.

Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.

Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.

Use the back of a spoon to smooth the top of the dough evenly, if necessary.

With the tines of a fork, pierce the dough all over at ½ inch intervals.

Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.

Remove the pan to a rack to cool until the shortbread is lukewarm—not completely cooled.

Invert the shortbread from the pan onto a cutting board, and remove the paper.

Using a ruler to mark, then cut the shortbread into 2-inch squares.

Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.