Step 1 of 9
Best Ever 4-Ingredient Shortbread
Preheat the oven to 300°F.
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Step 2 of 9
Best Ever 4-Ingredient Shortbread
Line the bottom and sides of a 9x13-inch baking dish with parchment paper. Set aside.
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Step 3 of 9
Best Ever 4-Ingredient Shortbread
Place the butter and powdered sugar in a stand mixer bowl or large mixing bowl. Beat on low speed to blend, then switch to medium speed and beat until soft and light. Beat in the vanilla. Add the flour one cup at a time, mixing until fully combined. Scrape down the sides of the bowl as needed.
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Step 4 of 9
Best Ever 4-Ingredient Shortbread
Press the dough into the prepared baking dish using a flat hand and fingers until dough is a smooth, even layer about 1/2-inch thick. With a fork, dock the dough across the short side of the dish in lines about 1 inch apart. Freeze for 5 minutes.
PRO TIP Shortbread cookie dough should be cold before it goes into the oven to help keep its shape.
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Step 5 of 9
Best Ever 4-Ingredient Shortbread
Bake the shortbread on middle rack of oven until golden, 35-45 minutes.
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Step 6 of 9
Best Ever 4-Ingredient Shortbread
Check to see that shortbread is done. Remove from oven or add time as needed.
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Step 7 of 9
Best Ever 4-Ingredient Shortbread
Cool shortbread on a cooling rack for 5 minutes.
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Step 8 of 9
Best Ever 4-Ingredient Shortbread
Starting from a long side, cut the shortbread in the dish into 1-inch strips. Working from a short side, cut the strips into quarters to create rectangular cookies. Let cool completely in the dish, about 2 hours.
PRO TIP After cooling, if the shortbread pieces in the center of the dish aren't quite as done as you'd like, transfer them to a 9-inch square pan and bake at 300°F for about 15 minutes.
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Step 9 of 9
Best Ever 4-Ingredient Shortbread
Gently remove cookies from dish using a small offset spatula. Serve immediately, or store in an airtight container at room temperature for 1 week, or freeze in an airtight container for up to 3 months.