From Hannah -- she put it in the comments section, but here's its own entry.

Scotch Shortbread

(Best made a day before you plan to serve it.)

1 cup butter
1/2 cup confectioner's sugar
2 cups sifted flour (at room temp.)

Cream butter and beat in sugar gradually. Mix in flour well. Spread on a cookie sheet, or in a cake pan (about 9"x9") at least 1/2 in. thick. (If you're having trouble patting it out--too sticky--chill for 30 min. or so till the dough is stiffer.) Prick all over with a fork (we always do a pattern). Bake at 350 F. for 5 min. Reduce heat to 300 and bake about 45 min. longer. Cut while still hot! (We usually cut ours in 36 squares...but, of course, you can try any shape or size.)

Enjoy! I made shortbread just a couple weeks ago.