Shortbread is traditionally build off a 1:2:3 ratio, 1 of sugar, 2 of butter, and 3 of flour. I've stuck to that traditional ratio here but added a little almond extract since it is my favorite shortbread flavor.
Ingredients:
2 oz (by weight) sugar4 oz (by weight) softened butter
6 of (be weight) AP flour
¼ tsp almond extract
Directions:
Preheat oven to 300Beat the butter and sugar together until smooth then slowly add the flour in until a batter is formed. Chill the batter for 30 minutes before rolling out to a ¼ inch or 1 cm thick sheet. Cut into small rounds and bake for 30-45 minutes or until lightly golden and crisp. Let the cookies cool completely before serving or they won't have the satisfying snap that any good English style biscuit should.
Feel free to fancy them up by dipping in melted chocolate or caramel.