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CLASSIC SHORTBREAD

THIS IS RECIPE WHICH WAS GIVEN TO ME WHEN I WAS FIRST MARRIED.





List of Ingredients



• 1/2 CUP SWEET BUTTER AT ROOM TEMPERATURE
  
• 1/3 CUP UNSIFTED CONFECTIONERS' SUGAR
  
• 1/4 TESPOON VANILLA
  
• 1 CUP UNSIFTED FLOUR
  






Instructions



1. PREHEAT OVEN TO 325°. SPRAY A SHORTBREAD PAN. SET ASIDE.
   
2. CREAM BUTTER UNTIL LIGHT AND FLUFFY, ADD CONFECTIONERS' SUGAR AND BEAT UNTIL BLENDED. ADD VANILLA, THEN ADD THE FLOUR. REMOVE DOUGH TO AN UNFLOURED SURFACE AND KNEAD UNTIL SMOOTH.
   
3. FIRMLY PRESS DOUGH INTO SHORTBREAD PAN. PRICK ENTIRE SURFACE WITH A FORK AND BAKE IN OVEN FOR 30 TO 35 MINUTES OR UNTIL VERY LIGHTLY BROWNED.
   
4. LET COOL IN PAN 10 MINUTES. LOOSEN EDGES WITH A KNIFE AND FLIP OVER ONTO A SMOOTH SURFACE .
   
5. IF IT DOESN'T COME OUT, TAP ONE EDGE OF PAN.
   
6. CUT SHORTBREAD WHILE STILL WARM INTO WEDGES.
   
7. LET THE SHORTBREAD PAN COOL COMPLETELY BEFORE WASHING.