1 1/2 cups unsalted butter, softened
1/2 cup white sugar
2 1/2 cups white flour
1 teaspoon vanilla extract
Preheat oven to 325 degrees. In large bowl, put the butter and white sugar and mix with large spoon until smooth. Add the white flour and the vanilla extract and combine until the batter is well mixed. Roll out dough on a flat surface (like a kitchen counter), to 8 inches wide x 12 inches long. With a knife, slice into 18 rows from top to bottom and then cut in half from left to right, so you have a total of 36 rectangular slices. Put a dozen slices at a time on an ungreased cookie sheet and then prick with the tines of a fork three or four times on the top of each slice. Bake for 25-30 minutes or until they are just starting to turn brown. Cool for five minutes before carefully removing to wire rack. These shortbread stick cookies are kind of fragile, but boy are they good! Store in covered container at room temperature.