Light and Buttery!
Servings: 8
Ingredients
- 1/2 cup butter salted or unsalted + 1/8 tsp salt
- 1/2 cup confectioner's sugar
- 1 cup all purpose flour
- 1 tsp pure vanilla essence
- 1/4 tsp almond extract or other flavoring optional
Instructions
- Preheat the oven to 325F and make sure the convection feature is enabled.
- Brush an 8 inch cake pan or mold with melted butter.
- In a medium bowl, mix the butter, sugar and vanilla.
- Add the flour and mix until it comes together to form a soft dough.
- Remove the dough and press into the greased cake pan or mold.
- Smoothen the surface using your fingers or a smoother if you have one.
- Bake at 325F until the surface is a lighter golden and the edges a slightly deeper golden brown. About 30 minutes or so.
- Remove from oven and allow the shortbread to cool completely. It should pull away slightly from the edges. If needed, nudge the shortbread away from the edge using a knife. If using a regular pan, place a board on top of the pan. Holding the pan and board together tightly, flip over. You should feel the weight shift. If not, give it a firm pat.
- Use a sharp knife cut the shortbread into 8 wedges.
- Serve immediately or store the shortbread in an airtight container.
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