I had never made shortbread before, so maybe that's why I thought it would be "work." It's not. It's easy. So easy.
When I bit into this shortbread the words that came to mind were buttery, flaky, and tender. I read somewhere that using powdered sugar instead of granulated sugar makes the shortbread more flaky.
And the combination of shortbread and lemon curd? Think lemon meringue pie without the meringue. Mmmm.
Classic English Shortbread
1/2 cup salted butter, at room temperature
1/3 cup confectioners' sugar
1/4 tsp vanilla extract
1 cup flour, unsifted
Pre-heat oven to 325 degrees.
In bowl of a stand mixer with the paddle attachment, cream the butter and confectioners' sugar. Add the vanilla and mix until combined. Add the flour 1/2 cup at a time, mixing until combined.
Spray a 9" springform pan (or other flat pan) with non-stick spray. Press the dough into the bottom of the pan until a uniform thickness.
Bake for about 25 - 30 minutes until lightly browned. Remove and let it cool for about 10 minutes. Transfer the shortbread to a wooden cutting board and cut into serving sized pieces while it is still warm. Allow cut pieces to cool completely before storing away.
This recipe multiplies nicely by 2 or 3 if you need a larger batch.