For the Crust:
1 c, flour
1/2 c. unsalted butter, softened
1/3 c. powdered sugar
For the Topping:
2 T. light corn syrup
1 T. water
1 t. vanilla
6 T. unsalted butter, softened
3/4 c. sugar
1 c. + 2 T. flour
Heat oven to 350*. Line an 8" square baking pan with aluminum foil and then spray the foil with cooking spray.
Combine the crust ingredients in a bowl and beat at medium speed until the mixture resembles coarse crumbs. Press evenly into bottom of foil lined pan. Bake for 15 minutes. Remove from oven and let cool for 10 minutes.
Combine syrup, water and vanilla in a small bowl. Mix well and set aside.
Place 6 T. of butter and sugar in a med. bowl and beat until well mixed. Alternate adding flour and syrup mixture beating after each addition. Spread over crust and bake for 25-30 minutes or until golden brown.
Remove from oven and lift foil out of the pan. Let cool completely before cutting into 24 bars.