The best 5 days of summer has begun! The Plymouth Co. Fair has kicked off and I am excited for the week of food on sticks, midway rides, music and more! When I was about 8 years old, I entered this Shortbread into the open class in our Round Barn exhibits. It won the purple ribbon! Therefore I renamed it Purple Ribbon Shortbread. It is still a family favorite! This recipe is featured in my Cookbook “From the Stage to the Stove” to order your copy click here!
Purple Ribbon Shortbread
1/2 cup butter, room temperature
1/3 cup powdered sugar (unsifted)
1/4 teaspoon vanilla
1 cup flour (unsifted)
Cream the butter in an electric mixer or with a wooden spoon until it is light. Cream in the powered sugar and vanilla. Slowly work in the flour. Mix dough until combined and mixture is nice and smooth. Spray the shortbread pan very lightly with a non-stick cooking spray. Put the ball of dough in the middle of the pan, and working from the center, firmly press the dough into the pan. Prick the entire surface with a fork. Bake at 325° for 30-35 minutes, or until it is lightly browned.
Let the shortbread cool in the pan for about 10 minutes.
Loosen the edges with a knife and flip the pan over onto a wood cutting board. If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while it is still warm.