This has to be the best and easiest shortbread recipe I’ve ever used…thank you Arlene yet again.

1 3/4 c. Instant Blending Flour (see below)
1/2 c. icing sugar
1 c. butter

Cream butter and mix in dry ingredients using low speed on hand mixer then medium speed for a few seconds.
Roll into 1” balls then flatten with a floured fork onto an ungreased cookie sheet.

Bake in a 350F = 180C oven for 15 – 18 minutes.

This is a recipe that works best with no substitutions!
Using Instant Blending Flour (Robin Hood makes a great one!) makes them incredibly 'melt in your mouth' cookies.
If that flour isn't available you can use regular flour, they won't turn out quite as spectacular but they're still nice but you must sift the regular flour REPEATEDLY!!!!!!
And you most definitely MUST use butter!!

A famous chef once said, “Cooking is an art, baking is a science.”
I leave baking recipes as is but when it comes to cooking… all bets are off.