Great shortbread! So quick and easy to make, I had it mixed up and pressed in the pan in 10 minutes! Nice light flavor, may dip some in melted chocolate for DH...Made for Best of 2011 Cookbook Tag.
This recipe is extremely dangerous...to my waistline, as I'm in danger of eating every last piece immediately! I did use salted butter (and still added the salt). After patting the dough out into the rectangle, I was afraid it was terribly soft, so I stuck it in the fridge for 30 minutes. I began preheating the oven when those 30 min. were up so the dough softened back up just a little before baking. I baked on parchment paper and only at 350F (same amount of bake time). This shortbread is quick and wonderful, and will be made again and again! Thanks so much for sharing!
A great recipe- quick, easy and delicious! Thanks for posting