Scottish Shortbread

I use my mixer to make this dough because I am lazy. I have read recipes that are very fussy about getting this recipe right. I have yet to notice anyone turning up their noses whether it is undercooked, overcooked, overbeaten or whatever. Also, I had to alter the cooking times to suit my oven, which is slower than Nancy's-Kate

1 lb. unsalted butter
1 cup sugar
4 cups flour
2 teaspoons vanilla

Cream sugar, butter, add flour and vanilla. Mix with wooden spoon (work with fingers if necessary) and press into pan (approximately 10 x 16). Prick with a fork.Bake 50 minutes at 275º, turn to 325º and bake 20 minutes or until light brown. Sprinkle with sugar and cut into shapes with knife, leave in pan until cool. Don’t work dough too much, it gets tough.

-Nancy Hutchins