3/4 c sugar
3/4 lb butter (3 sticks)
Using the paddle attachment on your mixer, cream butter and sugar thoroughly until light and fluffy. Add flour one cup at a time and mix well. Switch to dough hook if the mixer has a hard time.
Press into 9×15 jellyroll pan or 9×12 pan sprayed with cooking spray. Use a cookie stamp or a cut glass dish to press designs into the dough. If you don’t have anything like that, you can use a fork to prick holes in the top.
Bake at 325f for 35-40 minutes. Shortbread should be light golden brown. Cut in squares when hot from oven. Allow to cool in pan on wire rack. Store in a sealed container.