In case anyone was wondering, Dr. van der Stevejinck came through with not just one, but TWO shortbread pans.
From the look of the final product, I think I need to work a little on my technique - but the taste is spot on. I do love a recipe that uses staples that I always have on hand. Here's the recipe that came with my pans:
3/4 cup butter, room temperature
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 cups flour
Preheat oven to 325'. Grease pan.
Cream butter until it's light. Cream in powdered sugar, then vanilla. Finally, work in flour. Knead dough on an unfloured board until smooth. Firmly press dough into pan. Prick surface with a for (I forgot to do this). Bake for 30 - 35 minutes or until lightly browned. Let cool in pan for about 10 minutes. Loosen the edges and invert on cutting board. Cut into serving pieces while warm.
Verdict: Yum. Even my picky eater likes these.