Serves: 32
Total Calories: 96

Have Ready:
1 cup butter real, softened
2/3 cup sugar
2 1/2 cups flour
1 teaspoon vanilla extract
You'll Need:
large mixing bowl
measuring cups
electric mixer
rubber scraper
measuring spoon
2 3 x 7-inch loaf pans
cookie sheet
fork
potholders
pancake turner
cooling rack
sharp knife

Heat oven to 300°. In a large mixing bowl, beat the butter andsugar with an electric mixer until light and fluffy. Gradually beat in one cup of flour until mixure is smooth. Scrape the sides of the bowl occasionally with a rubber scraper. Slowly blend in the second cup of flour until smooth. Blend in vanilla and the last 1/2 cup of flour. It takes about 10 minutes of mixing and scraping to blend the mixture, so be patient. When a very firm, almost crumbly dough is formed, turn off the mixer and divide the dough in half. Press each half into the bottom of each loaf pan. Press hard. Turn the molded dough in each loaf pan out onto an ungreased cookie sheet, banging hard a few times to loosen the dough. With a fork, prick all the way through the dough in a straight, dotted line down the middle and across from side to side to make 2 rows of 8 pieces each. Repeat with the second loaf. Set the timer and bake in the oven for 45 minutes. Using potholders remove the cookie sheet from the oven. Using a pancake turner, place the shortbread on a cooling rack to cool. When cool, slice along dotted lines.

Nutritional Facts:

Serves: 32
Total Calories: 96
Calories from Fat: 50

More Recipes from the Meals of Many Lands Cookbook:
Chocolate Oatmeal Cookies
Scottish Shortbread