Simple Shortbread--3 Ingredients - butter

Method

• Note: Classic shortbread is wonderful all by itself with it's 3 ingredients.
• But, at times, I've used any of the following: 1 teaspoons vanilla/1 teaspoons almond extract/1-2 teaspoons of crushed lavender blossoms/1-2 teaspoons of dried cinnamon basil.
• You can also add small amounts of lemon or orange zest to give it another flavour.
• Preheat oven to 325 degrees.
• In a medium-sized bowl, with a large wooden spoon, cream butter until it is light, about 1 minute.
• Add the powdered sugar and blend together well, about 1/2 a minute.
• Stir in the flour by 1/3rds, until well combined, about 1 minute total.
• Dump contents onto work surface and knead for 1-2 minutes.
• Initially, it will feel almost TOO buttery, but after 1/2 a minute or so, it will begin to feel very smooth and glisten-y and hold together beautifully.
• If using a shortbread pan, coat pan with Pam or Wilton's Cake Release.
• Pre-flatten the dough ball manually, until it reaches a size you can't flatten by hand.
• Press this dough circle into the shortbread pan, gently flattening it out until it reaches the edges.
• Smooth the edges cracks with your fingers and with a fork, prick the shortbread all over the surface.
• If doing this free-form, pre-flatten the dough ball manually, until it reaches a size you can't flatten by hand.
• Place dough disk on a parchment-lined cookie sheet and press it out to become a 7" circle.
• Prick the shortbread all over with a fork and smooth cracked edges out with your fingers.
• Bake shortbread in either case for 30-35 minutes until the edges become a light tan and you can "smell" the shortbread aroma.
• If you can't smell it, it isn't done (unless you have a cold!
• LOL).
• Remove shortbread pan from oven and allow to sit for 10 minutes.
• Loosen the edges with a dull butter knife, place cutting board over the top and flip it over.
• If shortbread does NOT release, tilt it slightly and tap the edge on the wooden board.
• Allow to cool 5 minutes and then, using a very sharp knife, cut into the slices that the pan suggests, from 6-8 slices.
• If baking free-form, remove cookie sheet from oven and slide the parchment-paper with shortbread attached onto a heat-proof counter.
• Allow to sit for 10 minutes and then cut into slices with a very sharp knife.
• 6-8 slices are best.