Shortbread

Mix butter with sugar until light, fluffy, and soft.

Add flour little by little until the texture of dough is like that of fine bread crumbs.

Dust a flat smooth surface (such as a tabletop) with flour.

Grease a cookie sheet with margarine or butter. Set aside.

Place dough onto the tabletop and knead gently dough becomes easy to work with.

Shape into 6-inch circles. Place onto greased sheet.

Slightly pierce tops of dough using a fork.

Place sheet in a refrigerator for 20 minutes. Then take out.

Heat oven at 350°F.

Place the sheet in oven and bake shortbread for 25 to 30 minutes.

Reduce heat to 300°F and bake for extra 30 to 40 minutes.

When bread is crispy and lightly browned, remove from oven.

Cut shortbread into 8 triangles then allow to cool.

Transfer onto a wire rack to finish cooling. Then serve.