Shortbread, Kristen Rettig
Little ones love to help pat it in the pan and poke it with a fork!
10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract
In a mixer bowl beat butter and sugar, salt and vanilla until fluffy. Mix in flour. Press into a buttered and floured 8" round cake tin or 8" sq. pan (I use a tart pan with removable bottom) and sprinkle with additional 2 tablespoons sugar. Cut into wedges or squares and pierce with fork tines. Bake at 325 degrees for about 45 minutes or until lightly browned. While it is still warm, re-cut the wedges or squares along the scoured lines. Cool for 10 minutes before removing from pan.
When I bring this to fellowship, it seems to be the first thing to go!