Preheat the oven to 175°C ( 350°F). Place the oven rack in the middle position.
Line a baking pan with parchment paper or a silicone mat.
Add the butter and sugar into a mixing bowl and mix together using a paddle attachment until the mixture is smooth and creamy.
Don’t have a mixer, no worries, use a stand mixer or pulse the butter and sugar with a food processor until a smooth texture is obtained.
Add the all-purpose flour to the butter mixture and mix until the dough forms.
Turn the cookie dough onto a floured working surface and roll it into a 2-inch log in width or form a slightly flattened square.
Cover the shortbread dough with plastic and refrigerate for 1 hour or until the dough is firm.
Remove the butter cookie dough from the fridge and cut it into 1/2-inch thick round discs or using a rolling pin sheet out the dough until bout 1/2 inch thick.
Place cut cookie dough discs onto a baking tray separating them about 1/2 inch apart. If using a cookie cutter, cut out the pieces of dough.
Place the baking tray into the oven and bake for approximately 15-18 minutes or until the butter cookies are a light golden color.
Cool the cookies onto a wire rack for 20 minutes before serving.
Store in an airtight container and keep for 2 weeks.