Classic Shortbread

When Aunt Jean Keenan was alive, she would send John an entire shirt box filled with her Scottish Shortbread. I think this is a very good recipe, but per John, it is just not the same.

Ingredients:

1/2 cup butter, room temperature

1/3 cup powdered sugar, unsifted

1/4 teaspoon vanilla

1 cup flour, unsifted

Directions:

1. Preheat the oven to 325 degrees.

2. Cream the butter until it is light. Cream the powdered sugar, then the vanilla.  Now work with the flour.

3. Knead the dough on an unfloured board until nice and smooth.

4. Grease the shortbread pan with butter. Firmly press the dough into the shortbread pan.

5. Prick the entire surface with a fork, and bake for 30 to 35 minutes or until lightly browned.

6. Let cool in the pan for 10 minutes before you loosen edges with a knife and flip the pan over onto a wooden cutting board.

7. If the shortbread doesn't come right out, tap one edge of the pan.

8. Cut shortbread into serving pieces while still warm.

9. Let the pan cool before washing in the sink or dishwasher.  This recipe is made with a special shortbread pan.