• Preheat oven to 375 degrees.
• In a medium mixing bowl, combine butter and sugar. Mix well, but do not cream.
• Add the flour and combine with butter and sugar until it just comes together into a smooth dough. Dough will be quite stiff. You can initially cut the butter into the flour with a pastry blender, but then use your hands finish bringing the dough together.
• Shape the dough as desired, prick all over with a fork and score with a dough scraper or knife as necessary.
• Bake for 10 to 20 minutes, depending on the thickness of the dough, or until the edges are just lightly browned.
• Remove from the oven and sprinkle with a little extra sugar, if desired.
• Carefully cut the shortbread along the score lines.
• Cool on the tray or in the pan before removing to a wire rack.
• Store in an airtight container once completely cooled.

Shaping Options Include:

• Placing in an 8×8-inch baking dish and scoring into fingers.
• Forming a round, pressing the tines of a fork around the edge and then scoring into wedges (referred to as "petticoat tails.")
• Using cookie cutters.
• Using a shortbread pan or mold. Brush the mold with a little oil and coat lightly with sugar so that the dough comes back out cleanly. Roll the dough over the mold and turn out onto a baking tray. Don't prick with a fork if your mold has a pretty design.