1/2 lb butter softened (room temp)
2 1/2 cups pastry flour
1/2 cup icing sugar
Place butter in large mixing bowl and place a sifter over the bowl. Add flour and icing sugar to bowl and sift together over and into butter. When done stir ingredients with a fork till just mixed. Continue to knead till down forms a ball. You want to see ripples of butter throughout dough because that is what gives the shortbread it’s soft flaky texture.
Put in a 9″x 9″ glass baking dish and press lightly till even and poke with a fork to help dough cook evenly. Or roll into 1/2 inch dough and cut with a cookie cutter.
Bake until firm but not brown at 300°F.
Cut into squares when warm if not cut with cookie cutter already