Scottish Shortbread Recipe!

Today I made stuff to eat outta nuthin...and I decided to write about it!  I have several books on tea and foods to make for taking tea, one of my favorites is The Afternoon Tea Book by Linda Hewitt, published in the early 80's, it is now quite the vintage classic!  The recipe for Scottish Shortbread is the simplest I have ever seen, most call for cornflour in the recipe, this does not.  3 ingredients, and a delicious result, follow the link for recipe!
SCOTTISH SHORTBREAD (my extra notes in red)
Ingredients
1 cup sweet butter, softened (I used salted)
1/2 cup granulated sugar
2 1/2 cups sifted all-purpose flour (I only had a scant not-quite-2 cups, so i took back 1 tbs sugar and butter, although DH says they need a spot more sugar now....make sure to sift the flour, it's important)

Tools
Baking sheet, greased
Cake Racks (who has these?)
Cookie cutter (ditto..) or small sharp knife
Electric mixer and medium bowl
Fork
Measuring Cups and Spoons
Rolling Pin
Sifter (Sieve) and medium bowl
Wax Paper, two sheets, flour dusted

Method
Preheat Oven to 350ºF
Cream butter and sugar together until fluffy, then continue to beat at lower speed and gradually blend in the flour, beating until consistency is smooth.
Form dough into ball (do NOT handle this much or it will become tough!) and place between floured sides of wax paper and roll to 1/2" thickness.
Cut into desired shapes, then prick all over in an even pattern with fork tines. (I sprinkled with sugar)
Place 1" apart on baking sheet and bake in middle of oven until firm and lightly browned, about 25 minutes (mine were done before 25 mins was up)
Transfer to cake racks and cool completely (Flip  onto countertop and begin eating as soon as cookies do not burn tongue...continue until all gone)
:-)
The recipe also says not to substitute another shortening for butter, since nothing else gives the shortbread the proper texture or taste.  Personally I believe you should never substitute margarine for butter on your bread either, modern research has proven margarine to be very bad for you.

Anyway...I made this yesterday because it was a dreary rainy day and there was nothing in the pantry.  I can tell you that this recipe has the approval of picky teenagers, cookie aficionados and fox terriers.  It is light, crunchy and buttery without that heaviness you get with the shop-bought variety.  So easy to make that it will be hard not to be making these every week....  bang goes the diet!  I have no flour left however so that should put a stop to it for now.  Sorry no pictures...all the product has been devoured.