These buttery, delicate fingers are everything a good shortbread should be: crisp at the edges, sandy-tender in the center, and rich with real butter and vanilla in every bite. The dough comes together in minutes and presses right into the pan, no rolling pin or cookie cutters required, then gets pricked all over for that classic melt-in-your-mouth crumb. A slow bake at a gentle temperature keeps the color pale and the texture short and delicate, exactly the way shortbread is meant to be. Once cooled, they slice into neat, snappable fingers that are equally at home next to afternoon tea or tucked into a holiday cookie tin. This one's a great pick for a gluten free baking rotation, delivering all the buttery, old-fashioned charm of classic shortbread.
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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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