Buttery Vanilla Scotch Shortbread
|Butter||8 Ounce, softened|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Flour||2 Cup (32 tbs)|
1. Preheat oven to 325°F. In a medium bowl with a wooden spoon, mix butter and 1/2 cup sugar together until light and fluffy. Beat in vanilla. Stir in flour and salt.
2. Divide dough in half. Press each half evenly over bottom of a 9-inch pie pan. Crimp edges and prick all over with a fork. Using a knife, cut each into 12 wedges. Sprinkle 1 tablespoon sugar evenly over each shortbread.
3. Bake 20 to 25 minutes, until pale golden but not brown. Let cool in pan on a wire rack 5 minutes, then recut into wedges. Transfer to rack and let cool completely.