Shortbread Bars with Butterscotch Glaze

For the Shortbread:

Preheat the oven to 350 degrees. Line the bottom of a 9x13 inch baking pan with parchment paper. Combine the butter and sugar in a large bowl and beat about 5 minutes until light and fluffy. Beat in the vanilla and salt. Add the flour in 3 additions and beat until the dough is just combined. Press the dough in an even layer into the bottom of the prepared pan. Bake the shortbread 50 minutes until firm and lightly browned. Transfer the pan to a rack and cool the shortbread 10 minutes. Cut the warm shortbread into 8 lengthwise strips then cut crosswise into 5 rows. Cool the shortbread completely.

For the Glaze:

Combine the butter,brown sugar, corn syrup and salt in a small saucepan and bring to a boil over medium heat. Boil about 2 minutes until slightly thickened. Remove the pan from the heat and let cool a few minutes. Pour the hot glaze over the shortbread and quickly spread evenly over the top. With a lightly oiled knife, score the glaze between the cuts. Let the glaze cool slightly before separating the bars and removing from the pan. Store the shortbread bars in an airtight container.