• Preheat your oven to 325°F (165°C).
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Gradually add the flour to the butter mixture, mixing until a soft dough forms.

Shape and score:

• Fingers: Press the dough into an ungreased baking pan (about a 9×9 inch pan). Prick all over with a fork and cut into fingers (rectangular bars).
• Round: Press the dough into a round pan, score the top into wedges, and prick with a fork.
• Individual cookies: Use cookie cutters to shape your shortbread.
• Bake for 25-35 minutes or until the edges are lightly golden brown.
•  Let the shortbread cool slightly in the pan before cutting into shapes (if you didn’t before). Cool completely before enjoying.