Shortbread is a classic Scottish dessert that traditionally consists of one part white sugar, two parts butter and three parts flour (by weight). Of course, there are hundreds of variations (like Dinner with Julie’s bacon shortbread).
2 cups butter, softened
1 3/4 cups sifted confectioners’ sugar
4 1/2 cups sifted all-purpose flour
Preheat the oven to 300 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar and flour. Beat on low for one minute, then on high for 3 to 4 minutes.
Gently form balls and drop onto parchment paper lined cookie sheet at least two inches apart. Press down gently on top with tines of a fork.
Bake for 12 to 15 minutes in the preheated oven until just slightly golden. Cool on wire racks.
Then you make a second batch with too much butter and it’s a total fail…