Fancy Shortbread





Basic Shortbread
10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract

In a mixer bowl beat butter and sugar, salt and vanilla until fluffy.  Mix in flour.  Press into a buttered and floured 8" round cake tin or 8" sq. pan (I use a tart pan with removable bottom) and sprinkle with additional 2 tablespoons sugar.  Cut into wedges or squares and pierce with fork tines. Bake at 325 degrees for about 45 minutes or until lightly browned.  While it is still warm,  re-cut the wedges or squares along the scoured lines.  Cool for 10 minutes before removing from pan.

Gluten free version:  Substitute 1 1/2 cups all-purpose flour with 1 1/4 cups King Arthur All Purpose Gluten Free Flour and 1/4 cup rice flour.  Add 1/2 teaspoon ground psyllium huks (finely ground unflavored Metamucil)

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