Classic Shortbread

Ingredients

Shortbread can be baked in a ceramic shortbread pan or can be patted out and cut with a cookie cutter and baked on a cookie sheet.


Cream the butter until it is light.

Cream in the icing sugar, then the vanilla. Now work in the flour.

Knead the dough on an unfloured counter top or board until nice and smooth.
Ceramic Shortbread Pan

Prepare it by spraying the pan very lightly with a non-stick vegetable spray.

Firmly press the dough into the shortbread pan. Prick the entire surface with a fork.

Bake right in the pan at 325 deg F for 30 - 35 minutes or until very lightly browned. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a cutting board.
Cookie Sheet

If using a cookie sheet, pat out the dough to about 1/2 inch high and then cut with a cookie cutter. Bake at 325 deg F for 20 - 25 minute or until just golden (but not brown)