3 c. flour
1 1/2 c. softened butter, room temperature
3/4 c. confection sugar
1/4 tsp. salt
1 tsp. almond extract (real almond)

Cut above all together with a pastry blender and pat into two 9 inch round cake pans. Prick all over surface of each shortbread with a fork before baking until golden in a 325 degree oven. Cut into serving size pieces while hot. Cool and dust with confectioners sugar.