Ingredients
-
1/2 cup butter, at room temperature
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1/3 cup confectioners’ sugar
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1/4 teaspoon vanilla extract
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1 cup all-purpose flour
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vegetable cooking spray
Instructions
- Preheat oven to 325°F.
- Prepare a 9-inch round or square cake pan (or shortbread mold) by spraying it lightly with vegetable cooking spray.
- Cream butter in an electric mixer until light and fluffy.
- Beat in the confectioners’ sugar and vanilla.
- At low speed of mixer, begin adding flour slowly. Mixture will be thick.
- Turn mixture out onto unfloured surface, and knead until thoroughly mixed.
- You should have a smooth, stiff dough.
- Press the dough into the prepared pan or shortbread mold, and prick entire surface with fork.
- Bake at 325°F for 30 to 35 minutes.
- It should be lightly browned.
- Cool for 10 minutes, then loosen edges with knife and invert pan onto cutting board.
- Shortbread may be coaxed out by tapping edge of pan.
