amazing shortbread.

The last time I tried to make shortbread it was a disaster, it tasted like you were eating chalk. So I did some research, looked at a ton of different recipes and finally decided on this one from William Sonoma. I'm more than happy with it, it's delicious, buttery, melt in your mouth goodness.

Ingredients:

16 Tbs. (2 sticks) unsalted butter, at room
temperature

1/4 cup confectioners' sugar

1/4 cup granulated sugar, plus 1 Tbs. for
sprinkling

2 tsp. vanilla extract

1 1/2 cups all-purpose flour

1/4 tsp. salt

Directions:

Preheat an oven to 300°F.

In a large bowl, using an electric mixer fitted with the flat beater, beat the butter on high speed until fluffy and pale yellow (3 or 4 minutes for me). Add the confectioners’ sugar and the 1/4 cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your thumb and finger (probably 2 minutes). Beat in the vanilla.

Over a sheet of waxed paper, sift together the flour and salt . Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. (I did both)

Using floured fingertips, press the dough evenly into an ungreased 9-inch square baking pan. ( I made a round instead of a square) Sprinkle evenly with the 1 Tbs. granulated sugar.

Bake the shortbread until the edges are golden, about 1 hour. Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely. Makes 27 bars.