Hi Tracy,
Here are three recipes for shortbread. I have only made Ina Garten's and they are delicious. I hope one of them will be what you're seeking.

SCOTCH SHORTBREAD
Source: Fannie Farmer Cookbook - Revised by Marion Cunningham

1/2 lb. butter
1/2 cup confectioners' sugar
2 cups flour
1/4 tsp. salt

Preheat oven to 350 degrees F.

Cream the butter, then gradually add the sugar, beating well. Set aside.

Mix the flour and salt together and add to the first mixture, combining thoroughly. Roll out the dough until it is 1/4 inch thick. Cut into rectangles or any other shape desired. Place on ungreased cookie sheets.Prick each cookie with a fork.

Bake for 20-25 minutes until lightly browned around the edges.

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PECAN SHORTBREAD
Source: Ina Garten

3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. Set aside.

In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

WHEN READY TO BAKE:
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

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BUTTERY SHORTBREAD COOKIES
Makes 4 dozen

1 1/2 sticks unsalted butter (must be soft)
2 3/4 cups sugar
1 teaspoon Kosher salt
8 egg yolks
1/4 cup heavy (whipping) cream
1 Tablespoon plus 1 1/2 teaspoons vanilla extract
8 cups all-purpose flour

Preheat oven to 325 degrees F.

Mix the butter, sugar, and salt together until smooth. Then add the egg yolks, cream, and vanilla; mix until smooth. Add flour and mix everything thoroughly until dough comes together. Gather to a ball and flatten to a disc. Chill the dough until firm. You might want to prepare the dough in the evening before you plan on baking and chill it overnight.

When chilled, roll to 1/4 inch thickness, and cut into shapes with cookie cutters. Sprinkle tops with assorted sugars, jimmies and sprinkles.

Bake at 325 degrees F for 10-12 minutes on either a sheet greased with vegetable oil spray or a cookie sheet pan with parchment paper. Edges will be golden when they are done.

VARIATION:
You may also bake the cookies plain, cool them, and then brush with icing sugar. Cover the whole surface of the cookie.