In a medium mixing bowl combine flour and sugar. Using a pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
To make shortbread wedges, on an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. Cut circle into 16 wedges. Leave wedges in the circle. Bake in a 325 oven for 25-30 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on the cookie sheet for five minutes. Transfer to a wire rack and let cool.
To make shortbread Rounds, on a lightly floured surface roll dough to 1/2 inch thickness. Use a 1 1/2 inch cookie cutter to cut 24 rounds. Place them 1 inch apart on an ungreased cookie sheet and bake for 20-25 minutes.
To make shortbread strips, on a lightly floured surface roll dough to 1/2 inch thick (6x8 inches). Using a knife, cut into 24 2x1-inch strips. Place 1 inch apart on an ungreased baking sheet. Bake 20-25 minutes.