Scottish Shortbread

1/2 pound (2 sticks) unsalted butter
1/2 cup sugar
2 1/2 cups all-purpose flour

Preheat oven to 325 F.
Line cookie sheets with parchment paper.

Place room temperature butter in a mixer with the flat blade and cream at lowest speed. Add sugar slowly and continue mixing for 5 to 10 minutes, scraping beater as necessary. Stir in flour just until absorbed. (Don't over mix)

Place dough on lightly floured surface. Either pat or roll out to desired thickness. Cut into squares or use floured cookie cutters and place pieces onto prepared cookie sheets.

Bake for about 15 minutes, or until it is very lightly colored.

Source of recipe: MadMom