Here’s another Christmas classic.  I experimented with many versions before I found one that worked out exactly right for flavour and texture. Even though every shortbread shares an absolute requirement of butter, sugar, flour, the amount and way of combining these items results in tremendous variety.  This recipe makes a crisp, rich cookie that melts in your mouth.  Try it and I’m sure you won’t go back to any other recipe!   This recipe makes 3 dozen individual shortbreads.  And BTW, you’ll need to dig out that plastic hamburger press, if you’ve got one – it’s absolutely essential for the perfect results!

In a warm bowl, cream: 1 cup butter
Add into butter: 1/2 cup EACH powdered (icing) sugar and granular sugar
Carefully stir into this creamed mixture: 3 cups flour

Use an ungreased baking sheet, or line with parchment paper.

Use the hamburger press to form into 6  rounds on baking sheet. (approx. 1/2 cup or 4 oz each).

[Don’t have a hamburger press?  You can roll the dough into a cylinder and cut 1/2 in slices of cookies, or roll the dough out flat and use a cookie press to cut out individual cookies.  Note: Place shapes on the baking sheet carefully so they stay together.]

With a sharp knife or large-wheel pizza cutter, cut each round into 6 wedges (leave in place – do not remove!)
[Optional for appearances – use a fork to make a shallow mark or design in the top of each wedge.]

Bake at 300F for approx. 30-40 minutes (until just starting to colour).
Remove from oven, and while still warm, cut along lines to create smooth edges and separate cookies.

When cooled, remove from cookie sheet and store in parchment or waxed paper lined tin or container.  Keeps well, but won’t last that long once you taste them!