Kay’s Shortbread

from allrecipes.com, contributed by Laura Thompson

2 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup confectioners’ sugar

1 cup butter, softened

1 teaspoon vanilla extract

2 tablespoons white sugar (I actually didn’t use this at all and I am not missing it)


Preheat oven to 350 (I actually did 325 because my oven runs hot)

In a medium bowl, stir together the flour, baking powder, salt and confectioners’ sugar. Stir in the butter and vanilla, and mix until a stiff dough forms. Pat dough into 9-inch round cake pan, and prick well  with a fork. Sprinkle remaining sugar over dough.  (I didn’t sprinkle anymore sugar over the dough, and I didn’t miss it, but you sure can do this step if you like it a little sweeter)

Bake for 30 to 35 minutes in the preheated oven, or until golden. (even though I lowered the temp of my oven, I still baked mine for 30 minutes, and it was great. I started checking it at 20 minutes, however, because I was paranoid)

Cut into wedges while warm.  Cool on wire rack; separate cookies.

*****Another tip–I tore off some parchment paper and cut it into a large circle so that when I put the dough in the pan, it would stick up a bit. Then, when the cookies came out of the oven, I picked up the cookies using the parchment paper and deposited them on my cooling rack, and then cut them on my cooling rack while they were still hot. In my opinion, this made for very easy clean up and really helped me get the cookies out of the round pan without destroying them. 🙂


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