At this moment, my go-to recipe in the Butter chapter of Baking by Flavor is the Butter Shortbread (page 200, and following page). The recipe appeals for its simplicity and direct flavor of butter; for the baking pan, I love to use a fluted 9 1/2-inch tart pan with a removeable bottom, as in it the baked shortbread looks pretty and appealing. The scalloped edges bring a certain festive quality to the cookie wedges. This particular butter shortbread dough is made out of all-purpose flour, rice flour, a touch of baking powder, salt, softened unsalted butter, superfine sugar, and vanilla extract. When the baked shortbread is pulled from the oven and cooled for 10 minutes, I dust the top with granulated sugar for a lightly sweetened, softly glimmery finish. Good shortbread, I believe, is all about the ratio of dry ingredients to butter, with enough sugar to tenderize it all, and how thoughtfully the dough is put together.