Traditional Shortbread

By cmcrobb

Requires the Ceramic Shortbread Pan
Makes 8 slices
Calories: 160 per slice
Weight Watchers Points: 4.5 per slice

Ingredients

• 1/2 cup butter at room temperature
• 1/3 cup of unsifted powdered sugar
• 1/4 teaspoon vanilla (optional)
• 1 cup unsifted flour

Preparation

Step 1

%{color:red}Preheat the oven to 325F.%
Grease the shortbread pan _lightly_. I use Pam spray, use a pastry brush to get into all the crevices of the pan.
*%{color: royalblue}Making the Dough%*
Place butter in the mixing bowl, with the BeaterBlade paddle attached, beat until light and fluffy. Add the powdered sugar and then the vanilla, beat until blended. Add the flour, and continue beating until dough forms a ball.
*%{color: royalblue}Filling the Pan%*
Place the dough into the pan, and using your hands spread the dough evenly over the entire surface.
%{color:red}Use a fork to poke holes over the entire surface.%
*%{color: royalblue}Baking%*
Place the ceramic shortbread pan in the centre of the oven.
*%{color: firebrick}Bake for 30 to 35 minutes%*
or until edges are lightly browned.
*%{color: royalblue}Releasing%*
Place the Shortbread Pan on a cooling rack for 10 minutes.
Then, using a sharp knife, loosen the edges.
Put the cooling rack on top of the Shortbread Pan and flip over.
If necessary, tap lightly.
Cut into pieces while still warm.