I have fond memories of these tasty morsels. My mother used to make them for our birthday parties every year. They literally melt in your mouth, if you use the ingredients I use. Unlike domestic butter, Irish unsalted butter melts a lot faster due to the fat content. When preparing to bake, remove the butter from the fridge approximately 10 minutes before baking. This will prevent it from melting and it will cream nicely.
Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spaci
Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.