Estimated time:
1 1/2-2 hrs.

Number of servings:
Yield: approx. 4 dozen

Ingredients: (Hit your return key to start a new line)
1/2 c. Ultrafine Sugar*

1 1/4 c. butter (2 1/2 sticks)

2 1/2 c. all purpose flour

Directions:
Allow butter to soften.

Preheat oven to 275 degrees F.

In mixing bowl, combine sugar and butter. Using pastry blender or fork, cut in flour, and combine All thoroughly.

Knead the dough Lightly until it holds together (rather like piecrust).

Shape dough into 1 inch balls, and place on ungreased cookie sheets, 2 inches apart. Flatten each cookie with: cookie press, fork, or the bottom of a glass lightly moistened with water.

Bake 45 minutes to an hour until pale golden. Remove from cookie sheets; cool completely on wire racks (or large platter).

Other suggestions and comments:
*C&H Baker's Professional Grade Ultrafine Sugar is a fairly new product. It does seem to lend a lighter texture to baked goods!

If it is not available in your market, substitute 1/4 c. confectioner's (powdered) sugar and 1/4 c. ordinary granulated sugar.

Another shortbread cookie recipe I have (from a reliable source ;-) suggests avoidance of insulated cookie sheets for shortbread, suggesting the butter will "leak out" during baking. Hmmm...I am going to take their word for it!!

Wilton makes holiday-related plastic 'cookie press' thangs that are inexpensive. I have one with flowers on it that I'd use year-round; kitchen specialty shops carry 'em.

You might give a cookie press as a kitchen gift...accompanied, of course, by a plate of cookies! ;-)

Don't double or triple the recipe unless you want to spend oodles o' time in the kitchen, due to the lonnnng bake time/lower than usual temp. On the positive side, though, that allows computer work or other tasks at the same time, with timer close at hand. Just be sure to go check 'em in those last minutes of baking!!! Any butter cookie will over-brown in a heartbeat.