Posted by: marthabernie | October 7, 2016


I am so happy that the weather has started to cool down a little.  That means in the  70’s and 80’s here in L.A., though it’s back in the 90’s for the upcoming weekend.  Anyway, it won’t be long before I won’t think twice about turning the oven on….


1/2 cup butter at room temperature

1/3 cup powdered sugar (unsifted)

1/4 teaspoon vanilla

1 cup flour (unsifted)

Cream the butter until it is light.  Cream in the powdered sugar, then the vanilla.  Work in the flour.  Knead the dough on an unfloured board until nice and smooth.  Spray the shortbread pan with no stick vegetable oil spray.  Firmly press the dough into the shortbread pan.  Price the entire surface with a fork, and bake shortbread right in the pan at 325 degrees F for about 30 to 35 minutes, until lightly browned.  Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan onto a wooden cutting board.  If the shortbread doesn’t come right out, tap one edge of the pan.  Cut the shortbread into serving pieces while it is still warm.

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