Both parents are from Scotland. My mother's receipe for shortbread calls for unsalted butter (as this has the freshest taste), no salt, flour and Superfine sugar. The butter is creamed with the Superfine sugar before adding the flour(s). She will sometimes substitute a small of rice flour for regular, but I prefer it without. There are no flavorings, such as vanilla, added to traditional shortbread. The top is lightly dusted with Superfine sugar or small colored sugar crystals at the Holidays. This is the best shortbread I have ever tasted and receives rave reviews from everyone.

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