Simple Shortbread Recipe

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Shortbread does not get any more simple then this. Just make sure you get fresh butter! It's key. If you want to liven up this recipe try adding small chunks of our amazing candied ginger, a few tsp. of fennel pollen, or a few dashes of Scrappy's Lavender Bitters. Caramelized cocoa nibs will add a nice crunch and a bit chocolate zing for those who crave cocoa in their sweets.

Keep in mind that each and every ingredient matters, especially the butter. The butter has to be special!

2 cups butter, softened
1 cup granulated sugar
4 cups all-purpose flour
2 teaspoons vanilla extract

Cream butter and sugar until light and fluffy; gradually stir in flour and vanilla extract until well blended. Spread or pat in an ungreased 13x9x2-inch baking pan. Bake at 300° for 30 to 40 minutes, until just lightly browned. Remove from oven and immediately pierce all over with a fork. Cut into bars. Cool completely before removing from pan. Makes about 3 dozen cookies.