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Brooks Breads Cafe Vanilla Shortbread

1/2 lb. butter
1/2 C. powdered sugar
1/4 C. sugar
2 t. vanilla extract
2 C. flour

Cream butter in mixer for 2 minutes until creamy. Add sugars and continue to beat. Mix in vanilla extract. Scrape sides of bowl. Fold in flour until just incorporated; do not overmix. Refrigerate 1-2 hours.

When ready to roll, preheat oven to 350F. and flour work surface well. Take a piece of dough and form it into a ball, removing any cracks or seams. Roll out evenly. Use flour liberally, but brush off excess before baking. Cut into desired shapes.

Bake 8-10 minutes at 350F., or until edges start turning light brown.


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