So I did.
And it was glorious.
How can 4 simple ingredients taste so good? It's mind boggling.
I used the recipe from King Arthur Flour and it was perfect. Totally simple and crazy good. I drizzled half of mine with melted dark chocolate, which totally took it over the top.
I hope you enjoy this as much as I did!
Recipe courtesy of King Arthur Flour
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional (I was all out of almond extract so I didn't use any)
2 cups all-purpose flour
Preheat the oven to 300°F. Lightly grease two round 9" cake pans. You can also line the pans with parchment and grease the parchment if you are worried about the shortbread sticking.
In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract (if using), then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it still won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough. (I added about a teaspoon of water and the dough was perfect)
Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers. Use a fork to prick the dough all over, which allows any steam to escape, and prevents the shortbread from bubbling as it bakes.
Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface. Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.
Serve as is, or decorate. You could drizzle with melted caramel or chocolate or spread with melted chocolate, and sprinkle with nuts. The possibilities are endless!