Line a baking sheet with parchment or waxed paper. Butter should be slightly cooler than room temperature (about 65°F); if butter is greasy or liquid, refrigerate for 10 minutes or so until it sets up.

Using an electric mixer, cream the butter until light and fluffy. Using your fingertips, run your thumb across your fingers to spread the butter into the flour to make crumbles of butter particles. Add the sugar and knead the mixture on a clean, lightly floured surface until it is a very smooth ball.

Scrape the working surface clean (use a metal spatula with a straight edge or a dough scraper). Dust very lightly with flour and similarly dust a rolling pin. Press the dough ball in the center to make a flattened disc, then roll out the into a circle 1/2 inch thick. Using a spatula, transfer dough circle to the prepared baking sheet.

To decorate, press the tines of a fork into the edges of the circle; prick the top of the shortbread in several places to keep it from rising off the pan with the heat of baking. With the fork, score lines across the shortbread (pizza style) to facilitate breaking into wedges after it has baked.

Bake for about 10 minutes; keep a close watch as the shortbread should only be very lightly browned on the edges.

Remove from oven right away and sprinkle with sugar. Cool and store in an airtight container.

Variation: Add 1/2 cup finely chopped macadamia, pistachios, almonds, walnuts, etc.

Submitted by: CM