How to Make
Mom’s Shortbread

1. In a stand mixer cream the butter and sugar. Scrape down the sides and gradually add in the flour just until the flour is combined. It should be a crumbled consistency with the crumbs no bigger than pea size.  I finish it off by kneading the dough by hand on the counter until it holds together and can be easily rolled out without cracking. The more you work it, the more gluten you will create and the harder your cookies will be so don't over work it. Roll the dough out to 1/4 - 1/2” thickness and cut out with your favourite cookie cutters.
2. Transfer cookies to cookie sheet, sprinkle with coloured sugar sprinkles and bake at 325°F for 20 minutes. 
3. Do not brown; do not grease the cookie sheet.