1 cup good quality unsalted butter, the better the butter the better your shortbread will be. I recommend Kerigold
½ cup granulated sugar
2½ cups all purpose flour
Preparation Instructions
Preheat your oven to 300˚
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on high for 7 minutes.
Scrape down the sides of the bowl.
With the mixer on low speed pour in the flour. The mixture will become crumbly and you may be fooled into thinking it will never come together, but it will. It simply takes a few minutes so keep going.
Once it has come together, place the dough into a rimmed baking sheet and press into an even layer up to the edges of the sheet.
Prick all over with a fork.
Bake for about 30-40 minutes, until the edges are golden and the center looks done.
Allow to cool completely in the pan.
Once cool, use a serrated knife to slice into individual cookies.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/11/classic-buttery-irish-shortbread/