pound) soft unsalted butter
pound) powdered sugar
pound) all purpose flour
Optional: 4-6 ounces melting chocolate disks, dried coconut, slivered almonds
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Set oven to 300ºF
Cream the butter and sugar together.
Add flour. Combine to make a soft dough.
Pat into an 8×8 square dish. Prick with a long-tined fork all over the shortbread.
Bake 40-45 minutes until set and edges are just barely beginning to brown.
Cut into 21 rectangles while hot and allow to cool in the pan.
Once cool, gently remove.
For the optional decoration: Melt chocolate disks in a double boiler over medium heat, stirring until melted.
Dip edges in melted chocolate and sprinkle with coconut or almonds if desired. Lay on waxed paper covered plate and refrigerate 10 minutes to set the chocolate.
Store cookies in an airtight container.
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