Shortbread cookies come in all shapes and sizes. Shortbread is one taste sensation that many people feel tops the list as far as richness and satisfaction go.

Here's a shortbread cookie recipe sure to become a family favorite. 4-2-1 shortbread is easy to remember, easy to make, and easy to eat!

This shortbread recipe makes thick shortbread cookies and is one of the best recipes I've come across.

4-2-1 Shortbread Cookies

4 cups of flour

2 cups of butter (1 lb.)

1 cup of sugar

Cream butter and sugar together with a wooden spoon. Add in flour until a ball forms. Work with hands, kneading and folding over until shortbread dough is well mixed.

Place in a cake pan and roll out to 1/2 inch thickness.

• Prick all over with a fork
  
• Make attractive ridges on surface by pushing sideways with index finger
• When you remove cookies from oven, dust with Icing Sugar. Use a strainer to sprinkle icing sugar.
  

Bake shortbread at 325 until golden brown. Remove from oven and dust with sifted icing sugar. Slice into squares while still warm.

Note: This recipe makes a good-sized batch of thick butter shortbread cookies

Double-pan to avoid over-browned bottoms.

Brown Sugar 4-2-1 Shortbread Cookies

4 cups flour

2 cups butter

1 cup brown sugar

Cream butter and sugar together, then add flour. Knead until dough forms a ball. Roll out dough on floured counter and cut into shapes. Cook shortbread cookies 325 10-15 minutes until golden.

This butter shortbread has an incredibly rich taste. Shortbread cookies are good for Christmas . . . and great anytime else!

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