(Baked in a Brown Bag Designs Shortbread Pan*)
1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1/2 teaspoon vanilla
1 cup flour (unsifted)
Cream the butter until it is light. Cream 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 non-stick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until lightly and evenly browned. Let the shortbread cool in its pan for about 10 minutes before loosening the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.
*Shortbread may also be baked in round or square baking pans, following the same general directions. Remember to cut large shape into individual cookies while shortbread is still warm.
