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Here's the one I promised (or threatened -- you decide :-) ) earlier. Authentic Scottish shortbread, from a cookbook titled THE HIGHLANDER'S COOKBOOK / Recipes from Scotland, by Sheila MacNiven Cameron. Sheila spends a page and a half on this recipe, I'll have to trim it as much as I can :-) She writes,

Shortbread is one of the simplest recipes in the world, and yet one of the easiest for a poor cook to ruin. False economy can kill its chances from the start, and "dressing up" can be its downfall.

While it's true that there are many recipes where margarine can safely substitute for butter, this is NOT one of those places. The distinctive flavor of shortbread depends most emphatically on butter. Nothing else will do. And it should be the freshest, sweetest, butter obtainable.

The creative cook who feels the recipe is too naked as it stands, and dresses it up with vanilla, eggs, nuts, chocolate chips, or what have you, may be creating something. But it won't be shortbread.

1 pound sweet butter [I prefer salted]
1 cup powdered sugar
3 cups sifted flour
1 cup rice flour
[You can use a fourth cup of sifted flour for this or 3/4 cup of corn starch. But rice flour is easy to find.]

Preheat oven to 375.*

Cream the butter and sugar. Blend well but don't overwork it. Gradually blend in the flour. Turn the dough onto a lightly floured board to pat out. For a traditional look, pat the dough into two circles about 3/4 inch thick. Pinch the edges and prick all over with a fork. Place on a baking sheet. If the day is warm, put dough in refrigerator or freezer half an hour before baking.

Bake shortbread five minutes at 375, then immediately turn the heat down to 300 and continue baking 45 to 60 minutes. When done, shortbread will be golden BUT NOT BROWNED AT ALL. Cut into wedges while still warm.

*I'm going go object to her oven directions because it ruined a batch in MY oven, which stayed too warm and browned the shortbread a lot. So, unless your oven is better behaved than mine, you could take the shortbread back out after five minutes at 375, and put it back when the oven is stable at 300. Bake longer if needed, till golden but not browned.

Shortbread cookies are not quite traditional, but are no sin against the recipe. Cut rounds from thinner dough. Shorten baking time accordingly, being careful not to brown the cookies.