• 1 cup cold salted butter

• ½ cup granulated sugar

• 2 cups flour

In a food processor or with a pastry cutter, cut the butter and sugar  into the flour until butter is small pea sized chunks. If using a food processor make sure to use the pulse setting just till chunky and you can see the lumps of butter in the mix are pea sized.

The texture will be flaky but will easily clump together in your fingers.

Place mixture into a pie pan and gently press into place.

Before baking, using a bench scraper or sharp chef’s knife, cut the shortbread into 8-16 servings.

Poke gently with a fork in a circular pattern.

Bake at 350 degrees for 25 mins or you see the edges getting brown.

Cool Completely. Once it is completely cooled, you can re-cut the servings for easy distribution.

Optional: Dip into melted chocolate and let set up for 15 minutes in the refrigerator before serving.