Servings
9
Ready In:
40min
Good For:
Dessert, Tea
Purple Ribbon Shortbread
Well, this Iowa farm girl is gonna be missing our County Fair the end of this month. Like most Covid-19 stories it starts with “every year since I can remember…. but, then Covid” and then a sad face 😔 So, I thought I would walk down memory lane and even share a picture of a tiny little blonde with my Purple Ribbon Short Bread at the Plymouth County Fair!
- 1/2 cup butter, room temperature
- 1/3 cup powdered sugar (unsifted)
- 1/4 teaspoon vanilla
- 1 cup flour (unsifted)
Step by Step Instructions
Step 1
Cream the butter in an electric mixer or with a wooden spoon until it is light. Cream in the powered sugar and vanilla. Slowly work in the flour. Mix dough until combined and mixture is nice and smooth.
Step 2
Spray the shortbread pan very lightly with a non-stick cooking spray. Put the ball of dough in the middle of the pan, and working from the center, firmly press the dough into the pan. Prick the entire surface with a fork.
Step 3
Bake at 325° for 30-35 minutes, or until it is lightly browned.
Step 4
Let the shortbread cool in the pan for about 10 minutes.
Step 5
Loosen the edges with a knife and flip the pan over onto a wood cutting board. If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out.
Step 6
Cut the shortbread into serving pieces while it is still warm.