Shortbread Cookies

• 1 lb unsalted butter
• 1 cup fruit sugar or 1 cup superfine sugar
• 4 cups white flour

1. Stir the softened butter and sugar together until well mixed.
2. Add in the flour a cup at a time; you may have to knead in the last cup but don't over mix the dough.
3. At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
4. If you are real adventurous you can roll the dough out and use cookie cutters.
5. Preheat oven to 350u0b0.
6. Once they are chilled enough to slice them, place the slices on an ungreased cookie sheet. You can make them thin or thick (I like them about an 1/8 of an inch), just bake until the underneath is slightly golden.
7. They are nicest if you can hide them away for a couple of weeks in a tin, Mum always said they got *shorter* I think it meant richer and more buttery tasting.
8. I only make these at Christmas and you can decorate them with sprinkles if you like before baking.

unsalted butter, fruit sugar, white flour

Taken from www.food.com/recipe/shortbread-cookies-195179 (may not work)