This recipe was given to me though have not had chance to try it yet so bare that in mind.
1 Cup Butter 2 Cups All Purpose Flour 1/2 Cup Confectioners sugar Cream Butter in a bowl and beat in sugar gradually. Add flour and mix well. (Feel free to use hands for better mixing and more fun )
Press into (2) 7" round baking trays grease (Or your alternative choice of same size) Pinch outside edges and prick surface with a fork. Chill for 30 mijnutes then bake for 5 minutes @ 375 then lower temp to 300 for 55 minutes.
Here is a shortbread recipe from my mothers mother cookbook right from scotland 2 cups butter 1 cup powdered sugar 3 cups sifted flour 1 cup rice flour cream butter and add gradually the sugar blend well but do not overwork it. gradually add the flour then turn out onto a lightly floured board to pat out pat the dough into 2 circles about3/4 inch thick prick all over with a fork place on a baking sheet set oven to 350 degrees bake at this temperature for five minutes then lower heat to 300 degrees for about 45 to 60 minutes when done should be golden not browned at all cut into wedges should be able to get 32 wedges. This second recipe is one my mother taught me how to make shortbread. 1 cup butter 1 cup confectionary sugar 4 cups flour 1 cup cornstartch mix all together cut out with round cutter and place on greased baking sheet bake in 350 degree oven till golden For the original first receipe you will find rice flour in a health food store most keep it in the refrigerator section this is the receipe to follow for true shortbread