Add your dry ingredients to a bowl and whisk to blend.
Add your wet ingredients (including the melted butter) and whisk to blend.
Pour the wet ingredients into the dry ingredients and mix to make a dough.
Wrap your dough in plastic wrap and chill in the refrigerator for 15 minutes.
Remove the dough from the refrigerator. Place it on a piece of parchment paper and press flat. The dough can be as thick or thin as you like. I made mine 1 inch thick. You can also use a rolling pin.
Preheat your oven to 450º F.
Use a cookie cutter to cut out fun shapes with the dough. If you prefer, you can also press it into a circle and score the dough with wedge cuts, or score the dough in rectangles.
Slide the cookies and parchment paper onto a cookie sheet. Put them into the oven then turn DOWN the baking temperature to 300º F. (This is important or your cookies will burn!)
Bake for 40 minutes and remove to a cooling rack. Actual baking time may vary depending on how thick your shortbread is and if you use cookie cutters. If you are baking as a scored brick, bake for 45 minutes.