Ingredients
Method
- Preheat oven to 350°F. Grease a 9x13" pan with butter and line with parchment paper.
- Cut butter into 1/4" cubes and let sit until softened (15-20°C).
- Whisk powdered sugar with 2 tablespoons cornstarch to prevent clumping.
- Using a hand mixer, cream butter and sugar until light and fluffy (3-4 minutes at medium speed).
- Sift in flour in 2 batches, alternating with 2 teaspoons baking powder and vanilla, mixing just until incorporated.
- Scrape bowl with a flexible silicone spatula to eliminate streaks.
- Press dough into prepared pan using fingertips or the back of a spoon to form an even layer.
- Bake for 25-30 minutes, until golden and slightly firm to the touch, rotating pan halfway through baking.
- Cool completely before slicing.
- Cut into 12 portions using a sharp knife.
Nutrition
Notes
Line the 9x13" pan with parchment paper and grease generously with butter for easy removal.
At higher altitudes, reduce oven temperature by 25°F for the first 10 minutes, then return to 350°F.
Use European-style butter for a richer flavor.
For non-dairy milk, use almond, oat, or soy milk (unsweetened).
Store in an airtight container to maintain moisture for up to 4 days.
At higher altitudes, reduce oven temperature by 25°F for the first 10 minutes, then return to 350°F.
Use European-style butter for a richer flavor.
For non-dairy milk, use almond, oat, or soy milk (unsweetened).
Store in an airtight container to maintain moisture for up to 4 days.