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In a mixing bowl, combine the butter and sugar. Whisk together on medium speed for at least 2 minutes or until light and fluffy. The color should be lighter in color.
Stir in the flour slowly until well incorporated. The dough will need to be packed together by hand.
Press the dough into a rectangle that is approximately 1 inch high and wrap in plastic wrap. Chill overnight or for at least 3 hours.
Preheat oven to 300˚. Remove the dough from the refrigerator. Slice the dough into 24 equal sizes. Roll the dough between your hands to make 1 inch shortbread dough balls.
Press the dough balls into the ungreased cookie sheet. Dip a fork into flour and press a criss cross patter onto the shortbread.
Bake at 300˚ F for 20-25 minutes.