I have always liked shortbread. I decided I liked it even more when I found out there are only THREE ingredients. This recipe was originally called 2-4-6 Shortbread since it's an easy way to remember the ingredient measurements.
- 2 oz sugar
- 4 oz butter
- 6 oz flour
- 1/4 cup plus 1/2 T sugar
- 1 stick butter (if unsalted, add a very small pinch of salt)
- 1 1/2 loose cups flour
In an ungreased 8-inch cake pan, press the dough into a firm, even layer.
Use the tines of a fork to press 1/2 inch lines radiating like the rays of the sun all around the edge of the dough. Score the dough into 12 or 16 wedges and prick each wedge with a fork, pricking all the way through the dough. (I started getting a little nervous at this stage since my dough started flaking a bit. I kept on packing it back down & that seemed to work. It still turned out ok!)
Bake in a preheated 275F oven until set & beginning to turn a light golden color- about 50-60 minutes. Cool the cookies in the pan for 10 minutes. Carefully tap the "cake" out of the pan onto a cutting board. Cut the wedges along the markings while still warm (that's very important).
Cool completely, store in airtight container. Both the dough & cookies freeze well. Or eat them!