In a mixing bowl, beat the softened but not-quite-room-temperature butter, gradually adding sugar, until blended. If butter is oily, refrigerate for 20 minutes. Sift flour over the beaten butter and work it in (a large wooden spoon is best).

Put the dough on a lightly floured silicone or other smooth work surface and gently pat it out into 2 circles 3/4 inch thick. Don't overhandle the dough after mixing. Decorate the edges, flute, pinch or prick with a fork to make designs lightly on the dough. (The bottoms of fancy glassware sometimes has designs for this). Using a fork, prick holes all over the dough to keep it from puffing while baking.

Score lines to form triangular wedge shapes that you will use to break the shortbread into pieces after it has baked.

Bake in preheated oven for 5 minutes; lower temperature to 300°F and continue baking for 45-60 minutes (depends on your oven and the size/thickness of your cookies).

Don't allow the shortbread to brown at all; it should be lightly golden and just slightly darker along the very edges.

Cut into wedges along the score lines while still warm.

Makes about 32.