Christmas Shortbread - Inherited Recipes

Ingredients

2 cups Flour
½ cup Sugar
1 cup Butter cold

Instructions

Preheat oven to 300°
In a food processor, blend the flour and sugar with a metal blade.
Cut the butter into chunks and add to the food processor gradually, mixing between additions. When all the butter is added, process until the mixture turns into crumbly bits - it resembles wet sand.
Add the mixture into a plastic bag, and mash together into a ball and knead the dough in the bag just until the mixture holds together. Try and handle the dough as little as possible.
Divide the dough into 2 equal portions. Press each portion into a 9 in square pan and press down with your fingers.
Sprinkle colored sugar sprinkles over the dough.
Bake for 1 hour, when finished baking, the shortbread should be a pale color with a light golden tint on the edges.
Remove from the oven and let the shortbread sit for 10-15 minutes
Remove from the pans when still slightly warm, cut the shortbread into desired pieces when still warm.

Notes

If you are going to use an electric mixer - take your butter out of the fridge 30 minutes before to soften it a little. And then cream the butter in the mixer FIRST before adding the flour and sugar.