*Salted butter makes this a 3 ingredient recipe if you prefer you can use unsalted but add 1/4-1/2 teaspoon of salt.
**Be sure your flour is at least 12% protein, any less and the cookies will spread.
In the stand up mixer or with a hand beater cream the butter and sugar for a 1-2 minutes or until light and fluffy.Add the flour and mix on low just until the dough starts to come together.
On a lightly floured flat surface gently form the dough into a ball (see note). Wrap the dough in plastic wrap and refrigerate for at least 60 minutes.
Roll the dough to about 1/2 inch thick and cut out with your favourite cookie cutters. Place on the prepared cookie sheet and refrigerate while the oven is pre-heating.
Pre-heat oven to 325F (160C).
Bake for approximately 10-12 minutes or until the edges are just starting to turn lightly golden. Let cool for a bit on the cookie sheet then move to a wire rack to completely cool. Be sure to let the shortbread cool completely before eating, because they really do taste better. Enjoy!
If you decide to use fruit/caster sugar then it might be easier to roll the dough into a log shape before chilling. If making the whole recipe then shape into 2 logs. Then slice, place on a parchment paper lined cookie sheet and chill while the oven is pre-heating then bake.