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<blockquote data-quote="moreluck" data-source="post: 338161" data-attributes="member: 1246">Classic Shortbread &nbsp;1/2 cup Butter - at room temp. 1/3 cup Powdered sugar1/4 tsp. Vanilla extract1 cup flour - unsifted &nbsp;Instructions:&nbsp;Pre-heat oven to 325&nbsp;In work bowl of food processor add butter and sugar. process briefly to cream the butter. Add the vanilla and pulse again. Add the flour cup at a time, pulsing to mix. Process to a moderately firm dough. &nbsp;Spray a shortbread pan (or other flat pan) with non-stick spray. Pat out the dough to a uniform thickness then prick it all over with a fork to break any bubbles. &nbsp;Bake for about 30 - 35 minutes until lightly browned. Remove and let it cool for about 10 minutes. Place a wooden cutting board on top of the pan and carefully turn the pan and board over. Removing the pan should leave the shortbread on the cutting board. If it sticks try tapping one edge of the pan to release it. &nbsp;Cut the shortbread into serving sized pieces while it it still warm. Allow cut pieces to coll completely before storing away. &nbsp;This recipe multiplies nicely by 2 or 3 if you need a larger batch.</blockquote>

[QUOTE="moreluck, post: 338161, member: 1246"] [B]Classic Shortbread [/B] 1/2 cup Butter - at room temp. 1/3 cup Powdered sugar 1/4 tsp. Vanilla extract 1 cup flour - unsifted [B]Instructions:[/B] Pre-heat oven to 325 In work bowl of food processor add butter and sugar. process briefly to cream the butter. Add the vanilla and pulse again. Add the flour cup at a time, pulsing to mix. Process to a moderately firm dough. Spray a shortbread pan (or other flat pan) with non-stick spray. Pat out the dough to a uniform thickness then prick it all over with a fork to break any bubbles. Bake for about 30 - 35 minutes until lightly browned. Remove and let it cool for about 10 minutes. Place a wooden cutting board on top of the pan and carefully turn the pan and board over. Removing the pan should leave the shortbread on the cutting board. If it sticks try tapping one edge of the pan to release it. Cut the shortbread into serving sized pieces while it it still warm. Allow cut pieces to coll completely before storing away. This recipe multiplies nicely by 2 or 3 if you need a larger batch. [/QUOTE]

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