1/2 pound (1 cup) butter, at room temperature
1/2 cup powdered fruit sugar
2 cups all-purpose flour

Cream butter.
Add sugar gradually, creaming thoroughly.
Blend in flour gradually with a wooden spoon.
Press into a ball, and knead on lightly floured board just until smooth.
Roll out 1/4- to 1/2-inch thick.
Cut into desired shapes with knife or cookie cutter.
Place on ungreased baking sheet.
Prick with fork. Decorate with candied fruit if desired.
Bake in 300F oven for about 30 minutes, until set and faintly browned.
(Reduce oven temperature a little if shortbread starts to brown too soon.)

Makes 2 to 3 dozen pieces.

source : Canada Living - The Merry Christmas Cookbook 1979

conseils de la chef
Battre le beurre et le sucre au malaxeur.
Rajouter la farine avec une cuillère en bois.
Manipuler la pâte le moins possible.