7 - What's Christmas without Shortbread?

I bought this beautiful shortbread pan at Fantes in Philadelphia and I've been waiting to use it. Today was the day. Although it can be used for cakes too, I used it for shortbread which was very smooth and very good without being too sweet. A 9X9 or 8X8 will also work. Here is the recipe.

3/4 C. butter at room temp 1/2 C. powdered sugar 1/2 t. Vanilla 1 1/2 C. flour

Cream butter until light and fluffy cream in sugar then vanilla work in flour Knead dough on unfloured board until smooth press dough into greased pan

Prick all over the top with a fork and bake at 325 for 30-35 minutes or until lightly browned. Take out of oven and let cool for 10 minutes. Turn out of pan and cut while warm.