Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large bowl, cream the sugar and butter together. then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in. knead the flour in until the dough is of a smooth round ball. almost the consistency of marzipan or almond paste. in the summer, when making this, you may need a little more flour. for two 8-inch cake pans: cut the ball of dough in half. flatten the dough into the pan, making a smooth surface. at this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( there are shortbread molds with thistle out there). bake for one hour or until golden brown in an oven of 400 degrees. enjoy

Target recipe: put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week.