Easy Shortbread

[nverland]

Easy Shortbread
Prep Time 10 mins Cook Time 25 mins Cooling Time 1 hr Total Time 35 mins Makes 20

Ingredients

For Cookies
1 cup Salted Butter softened
3/4 cup Powdered Sugar
2 teaspoons Vanilla
Pinch of Salt
2 cups All Purpose Flour

For Wedges (makes 16)
3/4 cup Salted Butter softened
1/2 cup Powdered Sugar
1 & 1/2 teaspoons Vanilla
Pinch of Salt
1 & 1/2 cups All Purpose Flour

Instructions
Preheat oven to 325 degrees.
In a bowl, beat the softened butter until smooth and creamy. Beat in sugar, vanilla, and salt.
Beat in half the flour. Beat the remaining flour JUST until mixture comes together - it will still be quite crumbly.

For Wedges
Turn dough into greased 9 inch springform pan. Gently press in a pan, using small glass to roll top smooth. Decorate as desired.
Bake for 22 minutes. Remove from oven and remove sides of pan. Slice into 16 wedges and return to oven for 10 minutes.
Turn off oven and crack oven door and allow wedges to cool in oven for 1 hour.

For Cookies
Turn dough onto floured surface and bring together with hands. Roll out to rectangle just larger than 8x10 inches. Cut into 20 2x2 inch squares and place on cookie sheet.
Chill in fridge 30 min or freezer 5 min.
Bake for 26 minutes until edges are just golden brown.

*Please note that you only want to beat in the flour until the dough is beginning to come together. It will still look fairly crumbly (see video below). If you beat it as long as you would a normal cookie dough, the finished shortbread will not be tender. Also, please note that the ingredient amounts are slightly different for wedges than they are for cookies. Finally, please don’t tell me this recipe has too much butter in it. Yep, that’s a lot of butter, and that’s what makes shortbread taste amazing!