Sifted powdered sugar and vanilla come together in a pale, fluffy base that gets pressed into an even layer and pricked all over for that signature crumbly-yet-tender bite. The dough comes together fast with just a handful of pantry staples, no chilling or rolling pins required, and it bakes up into a golden, buttery-looking slab that's begging to be cut into neat fingers. Pricking the dough before baking keeps the texture right where shortbread should be: crisp at the edges, sandy and short in the center. Once it's cooled in the pan, you get sixteen clean, uniform bars perfect for gifting, dunking in coffee, or stacking on a holiday tray. This straightforward recipe is a solid pick for a dairy free rotation, delivering all the nostalgic, melt-in-your-mouth qualities of 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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