My friend Ruby gave me a plate of her delicious shortbread. When she gave me the recipe, I couldn't believe how easy it is to make! Only four ingredients! She told me to always make a double batch because it goes so fast, and she was right! My husband couldn't leave it alone! You can double the recipe by using a 12x18" pan.
Cream together butter, flour and vanilla until it is fully combined.
Slowly add the flour, mixing as you go. Once all the flour has been added, use your hands to combine.
Press dough into a 9x13" ungreased glass baking dish. Using a fork, poke holes in entire surface of the dough to prevent air bubbles and crumbling.
Bake for approximately 30-35 minutes until the shortbread just begins to turn golden. Do not over bake.
Remove shortbread from oven and immediately cut into squares. Let cool and then sprinkle with powdered sugar. Do make sure to let it cool completely so that the bottom of the dish is not warm to the touch. This will prevent crumbling.