I'm a big fan of plain shortbread and I came across this recipe and is my favorite shortbread recipe that I've tried making on my own. (I've tried three different recipes to date). Some quick notes: adding a little big more almond extract isn't a bad thing; definitely use confectioners sugar and not plain white sugar; and if you want to cut 1/4 from the cup of sugar, it's still delicious!
I make this cake once or twice a year when strawberries are in peak season. I do my typical sugar modification (1/3 less), and I thought it was still great. My favorite is eating this fresh from the oven with a scoop of vanilla ice cream. It has a pound cake type of texture and I love it!