2 cups Flour (sifted) 1 cup Butter 1 Vanilla 3/4 cup Confectioners’ sugar Shortbread 60 min. 300° F Iman electric mixer beat butter until creamy, about 5 minutes Gradually add sugar and beat until pale and fluffy Add vanilla then carefully add flour until just combined Thourghouly butter a 10 inch round cake pan Using plastic wrap, turn out dough and press into pan evenly Refrigerate with plastic wrap still on for 20 minutes Score dough into wedges and prick dough at regular intervals al over Bake until golden brown and firm in center Cut wedges completely while in the pan with a sharp knife Let cool completely in pan on a bakers rack