Buttery in spirit and delightfully simple, these shortbread fingers come together from just a handful of pantry staples creamed until pale and fluffy, then pressed into an even slab and baked until the edges turn a soft golden brown. Sifted powdered sugar gives the crumb its signature melt-in-your-mouth texture, while a touch of vanilla rounds out the flavor with warm, sweet depth. Pricking the dough before baking keeps it from puffing, so you end up with that classic, dense-but-tender bite every time. Once baked, they're sliced into neat fingers while still warm and left to cool right in the pan, making cleanup and portioning effortless. This one is a great fit for a vegan kitchen, delivering all the buttery, crumbly satisfaction of traditional shortbread without any fuss. Simple, snackable, and endlessly good with a cup of tea.
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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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