Preheat your oven to 325°F. Line (2) 8 inch square pans with a baking sheet with parchment paper.
In a large mixing bowl, cream together 2 cups softened butter, 1 tsp vanilla, 3/4 cup granulated sugar, and 3/4 cup powdered sugar until light and fluffy.
Gradually add 4 cups all-purpose flour to the creamed mixture and mix until just combined. Be careful not to overmix, as it can make the shortbread less tender.
Divide the dough between (2) 8 inch square pans and use Saran Wrap between the dough and your hands to to spread dough evenly.
Use a fork to prick dough, making several rows of pricks.
Chill the dough in the refrigerator for 2-3 minutes or place in freezer for 30 minutes before baking.
Bake for 20-25 minutes until edges are brown
Cool slightly and cut into 9 equal pieces while still warm
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