Crispy, buttery, sandy melt in your mouth shortbread that you can roll out and form into a pie shell for a tart.
Beat the butter until light and fluffy.
Add powdered sugar and beat well.
Add flour, baking powder and vanilla and lightly mix until the dough starts to come together.
For a large tart, press into the shell, for mini tarts, roll dough 1/8 inch thick and cut with cookie cutters.
Carefully place into pie tins or muffin tins. Shortbread is very fragile as dough and when cooked. Be gentle.
Bake at 350 for 10-14 minutes until the crust is toasty brown.
Cool before adding filling.
This recipe will make shortbread to fill one 10 inch tart shell if you aren't doing mini tarts. You could also probably fill 12 muffin tins with smaller crusts.