Nut Shortbread

• 1/2 cup butter, room temperature
• 1/2 cup powdered sugar, unsifted
• 1/2 teaspoon vanilla
• 1/4 cup ground nuts
• 1 cup less 2 tbsp flour, unsifted
• 1 tablespoon cornstarch

1. Cream the butter until it is light. Cream in the powdered sugar and vanilla.
2. Stir in the ground nuts, then the flour and cornstarch.
3. Knead until smooth on a very lightly floured board. (This dough is sticky).
4. Spray the shortbread pan very lightly with a non stick veggie spray.
5. Firmly press the dough into the shortbread pan.
6. Prick the entire surface with a fork and bake the shortbread right in the pan.
7. Bake at 325 degrees for about 30-35 minutes, or until very lightly browned.
8. Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
9. If the shortbread does not come right out, tap one edge of the pan.
10. Cut the shortbread into serving pieces while it is still warm.

butter, powdered sugar, vanilla, ground nuts, flour, cornstarch

Taken from www.food.com/recipe/nut-shortbread-328636 (may not work)