Classic Shortbread
Submitted by elsa on June 19, 2004 at 2:02 pm

1/2 cup butter at room temperature
1/3 cup powdered sugar - unsifted
1/4 tsp vanilla
1 cup flour - unsifted

Cream the butter until light. Cream in the powdered sugar, then the vanilla. Now work in the flour.
Knead the dough on an unfloured board until nice and smooth.

Spray the shortbread pan very lightly with a nonstick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork.

Bake the shortbread right in the pan at 325 degrees for about 30-35 minutes. or until very lightly browned.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. Cut the shortbread into serving pieces while it is still warm.