Shortbread cookies

These are buttery, sandy English style shortbread cookies, not to be confused with the French style which has egg in it. 
They are not overly sweet and are meant to display the gorgeous flavor of butter.  It is a perfect cookie in its own but can also be used as a platform for other flavors. They are wonderful rolled in raw sugar. 
We like to embellish them with chopped chocolate and orange rind and then rolled them in Earl grey sugar, or glaze the with a plain lemon or lemon/lavender  icing, or scatter them with espresso granules or coconut and drizzle them with chocolate or sandwich them with jam.  They are also lovely if you take out some of the flour and substitute ground nuts. 
You will get 1 pound of cookies.