Shortbread

Whisk brown sugar, vanilla, kosher salt and melted butter in a large bowl until smooth.

Add about a cup of flour, to a dough that holds its shape when pressed but is still crumbly.

Generously butter the baking vessel, press in the dough with wet fingers or the flat bottom of a ramekin.

Dock all over with a fork; optionally sprinkle with raw or turbinado sugar and tap it down with the ramekin.

Bake at 375F for 15 to 20 minutes until golden brown, crisp and rigid.

Cool completely on a wire rack, about an hour, before slicing.