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Title: Classic Shortbread
Yield: 8 Servings

Ingredients

    1/2 c  butter; at room temperature
    1/3 c  powdered sugar; unsifted
    1/4 ts vanilla
      1 c  flour; unsifted

Instructions

Cream the butter until it is light. Cream in the powdered sugar, then the
vanilla. Now work in the flour. Knead the dough on an unfloured board
until nice and smooth.
Spray the shortbread pan very lightly with a non-stick vegetable oil spray.
Firmly press the dough into the shortbread pan. Preheat oven to 325øF.
Prick the entire surface with a fork, and bake the shortbread right in the
pan for about 30-35 minutes, or until lightly browned.
Let the shortbread cool in its pan for about 10 minutes before you loosen
the edges with a knife and flip the pan over onto a wooden cutting board.
If the shortbread does not come right out, tap one edge of the pan.
Cut the shortbread into serving pieces while it is still warm.
Let the pan cool before washing it in the sink or dishwasher.

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Contributor: Brown Bag Cookie Art

Preparation Time: 0:00

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