A delightful twist on the classic shortbread, featuring a hint of vanilla for added flavor.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour and sugar.
Mix thoroughly to ensure the sugar is evenly distributed.
Cut in the butter using a pastry cutter until the mixture resembles fine crumbs.
Cold butter works best for achieving the crumbly texture.
Add the vanilla extract and knead the dough until smooth, about 7-8 minutes.
Kneading helps to bring the dough together without overworking it.
Press the dough evenly into an ungreased 9x13-inch baking pan.
Use the back of a spoon or your hands to ensure an even layer.
Prick the surface of the dough all over with a fork.
This prevents the dough from puffing up during baking.
Bake in the preheated oven for 25 minutes, or until the edges are lightly golden.
Keep an eye on the edges to avoid overbaking.
While still warm, cut the shortbread into squares using a knife.
Cutting while warm prevents the shortbread from cracking.
Allow the squares to cool completely in the pan before serving.
Cooling helps the shortbread set and enhances its texture.
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