Shortbread

It was my birthday a couple of weeks ago - one of my presents (actually two of my presents) was/were two shortbread pans. I've been wanting one for years - but they are surprisingly hard to find.  I should probably warn the ladies I visiting teach...I'm thinking these pans will come in handy for Christmas... Valentines... Easter... Mother's Day... Memorial Day...

From the look of the final product, I think I need to work a little on my technique - but the taste is spot on. I do love a recipe that uses staples that I always have on hand. Here's the recipe that came with my pans:

Classic Shortbread

3/4 cup butter, room temperature

1/2 cup powdered sugar

1/2 teaspoon vanilla

1 1/2 cups flour

Preheat oven to 325'. Grease pan.

Cream butter until it's light. Cream in powdered sugar, then vanilla. Finally, work in flour. Knead dough on an unfloured board until smooth. Firmly press dough into pan. Prick surface with a for (I forgot to do this). Bake for 30 - 35 minutes or until lightly browned. Let cool in pan for about 10 minutes. Loosen the edges and invert on cutting board. Cut into serving pieces while warm. Yum.