1 stick butter (at room temperature)
1/3 c. powdered sugar (unsifted)
1/4 tsp. vanilla
1 c. flour

Cream butter until light. Mix in powdered sugar, then vanilla. Work in the flour. Knead dough on unfloured surface until smooth. Use a shortbread pan or jelly roll pan. Spray lightly with nonstick spray. Put ball of dough in the middle of pan and spread to sides. Prick entire surface with a fork, then bake at 325°F for 30 to 35 minutes until very lightly browned. Be sure middle of shortbread is completely cooked. Cool 10 minutes, then loosen with a knife and flip onto a cutting board. Cut while still warm into desired shapes. Top with Lemon Curd, jelly or jam or dip in chocolate.