- 1 cup unsalted butter, softened
- 3/4 cup icing sugar
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 cups all-purpose flour
- 2 tsp granulated sugar
In a bowl using a wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into a parchment paper lined 9 inch square cake pan. Using the palm of your hand, flatten to make a smooth, even surface. Sprinkle with granulated sugar. Using a sharp knife, score the surface of the dough into 24 rectangles; prick with a fork a few times and refrigerate until firm, about 30 minutes.
Preheat oven to 300F (150C).
Bake until firm and pale golden, about 55 minutes. Let cool for 5 minutes. Cut through score lines and let completely cool.
Keep in airtight container for up to a week or in the freezer for up to a month.
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I did another batch and it came out paler, which is good. See it pictured below.