• 4 cups flour
• 2 cups butter, softened (if salted butter is used, do not add salt below)
• 1 cup confectioner's sugar
• 1/2 tsp salt (only if unsalted butter is used)
• 1/2 to 1 tsp vanilla extract (optional)

1. Cream butter thoroughly.
2. Beat in sugar (and vanilla extract if used) until light and fluffy.
3. With a wooden spoon, gradually add flour, mixing well.
4. Knead very gently until smooth and soft but not oily.
   • This is very important. Harsh or over-kneading will destroy the delicate texture of shortbread.
5. Divide into 2 or 3 portions. Wrap in waxed paper and chill thoroughly.
6. Pre-heat oven to 325°.
7. Gently knead one portion until 'workable'. Do not over-knead.
8. Place portion between 2 sheets of waxed paper and gently roll to 1/2 inch.
9. Cut with floured cutters and prick each cookie several times, depending on the size of the cookies, with a fork.
10. Chill about 5 minutes before separating cookies.
11. Place cookies on an ungreased cookie sheet.
12. Place in the oven and immediately reduce heat to 275°.
13. Bake for 20 to 25 minutes until firm and golden on the bottoms and sand-coloured on top.
14. Cool on a wire rack.

If done carefully and properly, these cookies literally melt in your mouth.

(Deni)