I got a new shortbread pan from King Arthur Flour last week and it included a recipe booklet. I had NO idea shortbread was so easy to make! The Yankee has taken several batches to work already, with more requested. Check this out!

Classic shortbread

Ingredients

• 1/2 cup butter, room temperature
• 1/3 cup powdered sugar (unsifted)
• 1/4 tsp vanilla or maple syrup
• 1 cup flour (unsifted)

Instructions

1. Preheat oven to 325F
2. Cream the butter until the color lightens, then cream in powdered sugar, then vanilla, then flour
3. Knead briefly without adding any flour until dough is smooth
4. Press dough into nonstick sprayed pan and prick surface with a fork
5. Bake for about 30 minutes until lightly browned, and cool in the pan for 10 minutes; turn onto a wooden cutting board and cut immediately (if you wait till it cools it will fall apart when you cut it)

For even more easy fun, try out some chocolate shortbread!

Chocolate shortbread

Ingredients

• 1/2 cup butter, room temperature
• 1 1/2 Tbsp. cocoa powder
• 1/2 cup powdered sugar (unsifted)
• 1/2 tsp vanilla
• 1 cup flour (unsifted)

Instructions

1. Preheat oven to 325F
2. Cream the butter until the color lightens, then cream in powdered sugar, then cocoa powder, then vanilla, then flour
3. Knead briefly without adding any flour until dough is smooth
4. Press dough into nonstick sprayed pan and prick surface with a fork
5. Bake for about 30 minutes until lightly browned (make sure the edges do not brown too much), and cool in the pan for 10 minutes; turn onto a wooden cutting board and cut immediately (if you wait till it cools it will fall apart when you cut it)

Enjoy, and happy St. Patrick’s Day!