from: The King Arthur Cookie Companion
1 cup unsalted butter (2 sticks)
1 teaspoon salt
3/4 cup plus 2 tablespoons brown sugar (7 ounces)
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 1/2 cups unbleached all purpose flour
1 cup (3 1/2 ounces) rolled oats, coarsely ground in a small food processor (do NOT use quick oats)
Preheat oven to 300 degrees Farenheit. Lightly grease two 9 inch round cake pans (I also line mine with parchment paper rounds)
In a medium bowl, cream together the butter, salt, brown sugar, and the vanilla. Beat in the baking soda, flour, and oats.
Divide the dough in half and press each half into the prepared pans, smoothing the surface with your fingers. Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35 to 45 minutes, until it's golden brown around the edges. Remove it from the oven and loosen the edges with a table knife. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece. Using a pizza wheel or a sharp knife, cut each round into 12 wedges. (Do this while the shortbread is warm; if you wait until it cools, it won't cut easily.) Transfer the wedges to a rack to cool.
Makes 2 dozen shortbread wedges.
Store in a cookie tin for up to a week.