Always use real butter for this recipe!
1 c. sweet (unsalted) butter
½ c. confectioner’s sugar
2 c. sifted All-purpose flour
Cream butter and beat in sugar gradually.
Mix in flour well.
Turn dough out on a baking sheet and pat in to a circle (round) about ¾” thick and 7” in diameter.
Pinch the edge of the shortbread all the way around and prick all over with a fork.
Chill in the refrigerator for at least a ½ hour.
Bake in a moderate oven (375°) for 5 minutes.
Then reduce the heat to 300° and bake about 45 minutes.
The shortbread should be gold, not brown, when done.
While still warm, cut in wedges. Small wedges. This is very rich!
Yields 16 small wedges.