Christmas isn’t Christmas without shortbread cookies, but me thinks you have Sugar Cookies and Shortbread mixed up??
They are two different and distinct cookies in my books.
Sugar cookies usually have a white sugar base and are crispy when done. Shortbread should MELT on your tongue [short] when you eat them! As much as I like sugar cookies, MMMmmmm, I LOVE shortbread cookies and my mom’s recipe is the BEST!!

The key is to not overmix the dough. Ideally, you want to mix gently with a mix-master, but I have been know to whip up a batch in a food processor without too much damage to the dough.
I like to put the dough into a cookie press. Each Christmas I make trees, stars and flowers. You can decorate them the way you would sugar cookies, but I like to put a smal bit of candied cherry on top or just leave them plain! You can also roll them into tiny balls, then press them on the cookie sheet in a criss-cross pattern with a floured fork. It’s also fun to make cookie bars and then dip one end into melted chocolate!

Mix together 3/4 cup soft butter
1/2 cup corn starch [this is what makes the shortbread short!
1/2 cup icing sugar
1 cup flour
Bake at 300º for 20-25 minutes or until lightly browned on the edges.

If you try this recipe, let me know if you like them!!!