SHORTBREAD

“It’s the pound of butter that makes this shortbread dense and creamy.  Yum to a buttery extreme.” – Cookie Dave

2 cups Butter (One Pound.  Of butter.  Creamy and smooth.  That’s right, just tape them to your belly.)

½ teaspoon Vanilla Extract

1 cup Sugar

4 cups Flour

½ teaspoon Salt

 

Preheat oven to 300 degrees.

Cream butter.

Mix in vanilla extract.

Mix in sugar.

Gradually, mix in flour and salt.

Pat into a greased 9-inch square pan.  I like to line the bottom of the pan with parchment paper.

Score the dough to outline the 15 bars.

Prick each bar with a fork two to three times.

Sprinkle the top of the dough with sugar.

Bake for 25 minutes or until the golden brown.

Upon removing the pan from the oven, cut the bars, but allow them to remain in the pan.

Cool and cut a second time.

 

Makes 15 bars.

Revised Source:  “Shortbread [Plain]” in “The Art of Making Good Cookies…  Plain and Fancy” by Annette Laslett Ross and Jean Adams Disney.  1963.

At one inch thick, this shortbread isn’t shy.  No, it’s bold.  Buttery bold.  Believe it.