This buttery shortbread is truly a traditional taste of Christmas. This can be baked in a regular 8×8 pan if you don’t have a shortbread pan.
Makes 9 sinfully large and delicious cookies.
INGREDIENTS:
¾ cup Butter, room temperature
½ cup Powdered sugar (icing or confectioner’s sugar)
½ tsp Vanilla
1 ½ cups All-purpose flour
DIRECTIONS:
- Preheat oven to 325° F.
- Lightly grease pan with softened butter. I use a pastry brush to get into all the nooks and crannies of the design. Then lightly flour, knocking out any extra flour that gets caught in the design.
- With a hand mixer, beat butter until light and creamy.
- Beat in sifted, powdered sugar then add vanilla.
- Work in flour until just combined. Turn out onto un-floured surface and knead just until the dough comes together. It’s important to not over work the dough.
- Press dough firmly into pan so the dough comes up below the rope detail on the edge.
- Use a fork to poke holes in the surface of the dough.
- Bake for 30-35 minutes, until lightly browned.
- Let cool in pan on a wire rack for about 10 minutes.
- Loosen edges with a plastic knife.
- Place cutting board over pan and turn over to invert shortbread onto board.
- Cut with a pizza cutter while still warm.
- Allow to cool completely and store in airtight container.
- Can be frozen for up to three months
Additional information: Tips on how to use and care for your cast aluminum bakeware.
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