Shortbread Sparkler Buds

Shortbread Sparkler Buds
(double batch)
From Queen of Carrots

Set oven to 325 degrees Fahrenheit.

Cream together until fluffy:
2 cups butter
1 cup very fine granulated sugar

Blend in gradually:
4 cups sifted flour

Beat at medium speed 5 minutes or knead until satin smooth. (There's no such thing as overkneading with these.)

Pat out to 9x12 rectangle on ungreased cookie sheet (one that you don't mind cutting on; or use waxed paper). Sprinkle generously with colored decorating sugar (about 3 oz. per double batch). Chill several hours or overnight.

Cut into 1-inch squares and move to ungreased cookie sheets. Chill at least 30 minutes before baking.

Bake 18-20 minutes, until firm in centers and lightly golden around edges. Remove from cookie sheets; cool completely on wire racks.

A double batch makes 8-9 dozen, depending upon how obsessive you are about patting out your rectangle and measuring your 1-inch squares.