Instructions

1. Preheat your oven to 350 and line an 9×5 loaf pan with parchment paper.
2. With the butter at room temperature, gently beat together the butter with the sugar and extract. Don’t overmix.
3. Add in the flour and salt and gently keep mixing it together. It may start to look crumbly, and then you can just start squeezing it together with your hands. Don’t overwork it, just smoosh it together to form a dough.
4. Put the dough into the prepared pan and use your hands to spread it out all the way to the corners and make it as flat as possible. Use a fork to prick holes in the dough in straight lines
5. Bake for 20-25 minutes until the shortbread is just starting to turn golden brown at the edges, it will still be very pale on top. Remove from the oven and let cool in the pan. But for clean slices, try to cut your shortbread while it is still slightly warm (after about 10-15 minutes).
6. If desired, once the shortbread is cool and cut, melt the chocolate and coconut oil and drizzle over the top of the cookies.