(Dad's recipe)
2.5c sifted flour
2 sticks butter, room temperature and gooey (1/2 lb)
0.75c sugar
0.5t salt
Mix dry ingredients, add to butter
Press into mold
Bake at 350 ˚F for 20-25 minutes
Cool slowly so cookies don't crack
Notes: Since you always forget to take out the butter early, but refrigerated butter into a sauce pan on low-medium heat, and get it so partially melted. Then add dry ingredients all at once. A teaspoon of vanilla right at the end improves recipe.
Also, prick holes with a fork before baking to prevent weird bubbling.
If don't have shortbread mold, tarte tatin pan works well.
