From Brown Bag Cookie Art
1/2 cup butter at room temperature
1/3 cup powdered sugar, unsifted
1/4 teaspoon vanilla
1 cup flour, unsifted
Cream butter until it is 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 non-stick vegetable 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 browned.
Let the shortbread cool in its pan for about ten minutes before you loosen 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 still warm. Let the pan cool before washing it.
