It's 3 parts flour, 2 parts butter and one part sugar. This recipe is for a small batch of cookies and the one I use for experimenting but it doubles or triples with no troubles. Just maintain the ratio.
Shortbread Cookie Recipe
3/4 cup flour, sifted
1/4 cup superfine sugar
Pinch of salt
1/2 cup room temperature Land 'O Lakes unsalted butter
1/2 cup black walnut pieces
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
Preheat your oven to 350 degrees F.
Combine the flour, sugar and salt in a mixing bowl. Work in the butter with a fork or pastry cutter until the dough has the consistency of short crust.
Pulsing in a food processor will work also.
Sprinkle a board or your counter top lightly with flour. Scatter walnut pieces over the flour. Turn the dough onto the board and knead until it's smooth and all walnut pieces are absorbed. Refrigerate the dough for a couple of hours or overnight.
You should have approximately 8 ounces of dough. Divide the dough into four equal portions for large cookies or eight equal portions for small cookies and shape into balls.
For consistency you might want to pull out your kitchen scales.
Place each dough ball on a baking sheet sprayed with Pam and flatten them with the bottom of a glass, or your thumb, to about 1/4 inch thickness. Prick with a fork. Bake at 350 degrees F. for 20 to 30 minutes, until the cookies begin to brown slightly. Allow the cookies to cool and solidify on the baking sheet, before trying to move them or they will crumble.