Butter, softened and beaten until pale and fluffy, forms the rich, tender base of these classic bars, with a touch of vanilla rounding out the flavor. The dough comes together soft and pliable, pressed into an even layer and pricked all over for that signature crumbly, melt-in-your-mouth shortbread texture. Baked low and slow until the edges turn lightly golden, these bars stay pale and delicate in the center — exactly how good shortbread should be. Cut into neat fingers while still warm, they hold their shape beautifully once cooled. This one is a solid pick for anyone following an added sugar free approach, delivering all the buttery, crumbly satisfaction of a classic shortbread without any fuss.
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Preheat the oven to 325°F (165°C). Lightly butter a 9×13-inch baking pan, then line it with parchment paper, leaving an overhang on the two long sides.
Beat the softened butter and sifted powdered sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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