Snowflake Shortbread

3/4 cup butter at room temperature

1/2 tsp vanilla extract (I used vanilla bean paste.)

1/2 cup confectioners' sugar

1 1/2 cups flour

Preheat the oven to 325° F. Grease the pan lightly.

Cream butter until light and fluffy. Beat in the confectioners' sugar, then the vanilla. Finally, work in the flour. Knead the dough on an unfloured board until smooth. After kneading, flatten the dough and place in the pan. Firmly press the dough into the pan, so that it comes up below the rope detail. Prick all of the surface with a fork. (This keeps the dough from bubbling up.)

Bake for 30-35 minutes or until lightly browned. (Mine was lightly brown and moving from the sides at 27 minutes.) Let cool in pan for about 10 minutes.

Loosen the edges with a plastic knife and invert onto a cutting board. Cut into serving pieces while warm.