Vanilla Melting Shortbread

A couple of years ago when I went on a study abroad trip to Scotland, I came back with a few new obsessions: cashmere, plaid...and shortbread (yes, I know...stereotypical tourist stuff!).  After downing a couple of boxes of the Walker's variety, my obsession waned a bit, but I still hold a special place in my heart for it!  So, whenever I come across an appealing shortbread recipe, I always tuck it away for the day when a shortbread craving hits me.  Today happened to be one of those days!

This particular recipe is another from BakeBakeBake that I modified a bit.  It's an incredibly simple recipe (as most plain shortbread recipes are, with the occasional variation in type of flour or whether or not they use cornstarch), so it's quite convenient if you need a fast and elegant dessert.  It's also very easy to put your own spin on this recipe - throw in some chocolate or butterscotch chips, change up the type of extract, dip an end of them in melted chocolate... Shortbread recipes are great to have fun with!

Vanilla Melting Shortbread

INGREDIENTS

1 cup butter, softened

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

1/4 cup cornstarch

1 1/2 cups all-purpose flour

Preheat oven to 270 degrees F.  Very lightly grease an 8in x 8in pan.

Mix together the butter and powdered sugar until well-blended (the colder your butter, the more difficult this will be...but colder butter also tends to result in flakier shortbread if that's your preference!).  Mix in the vanilla.  Add the flour and cornstarch and mix until fluffy.

Using the prepared pan, press the dough into the pan.  Using a fork or toothpick, make several tiny holes in the dough prior to baking. Bake for 50-60 minutes.  If the edges begin to brown, it's been in the oven too long, so be sure to keep an eye on it!

The shortbread was a hit with my family...I just made sure not to mention how much butter was in it when my health-conscious father decided to take a taste!  And a quick note about vanilla extract...I strongly believe that in recipes like this it is very important to use a good quality vanilla extract.  I prefer Nielson-Massey Madagascar Bourbon vanilla (which you can buy at Sur La Table or Williams-Sonoma...or on Amazon if you're like me and aren't always close to one of those stores).  Some of my friends call me crazy, but I think the difference in taste is very evident when using pure as opposed to the fake stuff.  If you don't believe me, try a taste test sometime!  So, go ahead and have fun inventing your own shortbread creations...let me know what all you come up with!

Happy baking...

Riley