|Butter||1 Cup (16 tbs), softened|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
Heat the oven to 325 degrees.
Beat the butter with the confectioners' sugar until light and creamy.
Add the vanilla and beat well.
Sift together the flour and salt and fold into the butter mixture.
Put the dough on an unbuttered baking sheet and pat into a circle 3/8 inch thick.
Score into 8 or 10 wedges with a sharp knife.
Mark the edge decoratively with a fork.
Bake for 25 minutes until the shortbread is pale brown around the edges.
Remove the shortbread to a rack and let cool for 10 minutes.
Sprinkle the sugar on top and cut the shortbread into wedges.