Bonus points if you dip the shortbread in chocolate. (I'm an over-achiever.)
from Better Homes and Gardens New Cookbook
1 1/4 C. all-purpose flour
3 Tbsp. granulated sugar
1/2 C. butter
Combine flour and sugar; cut in butter until mixture resembles fine crumbs and starts to cling. From mixture into ball; knead until smooth. Press mixture into square glass baking pan. Bake for 20-25 minutes or until edges just begin to brown. Cool in pan for 5 minutes. Cut shortbread into strips or pieced sized how you like. Transfer to a wire rack and allow to cool completely.
To dip in chocolate: Melt chocolate of your choice (I used dark chocolate chips) in microwave, as directed. Dip ends or bottoms into chocolate and allow to cool on wax paper-lined cookie sheet.