Shortbread recipe to go with Strawberries
bowl of strawberries
2 sticks of butter, melted and still warm
6 tablespoons of organic sugar
1 teaspoon pure vanilla extract
2 cups of flour (we used all Full Belly Farm whole wheat)
It is best to use an 8” or 9” cake pan with a removable bottom but you can line a pan with aluminum foil and have it hang over the edge.
Combine the melted butter, sugar and vanilla. Add the flour and mix lightly. Pat and spread the dough evenly in the pan. Let rest for about 2 hours in the pan. Preheat the oven to 300 while dough rests. Bake the shortbread for 45 minutes. Let the shortbread cool for 10-15 minutes before removing from the pan. Cut onto wedges or squares and serve with your strawberries!