There's a bunch of them at About.com ...search under 'Southern Foods'. I had no idea there were so many different varieties.

2 cups (280 grams) all-purpose flour 1/4 teaspoon salt 1 cup unsalted butter, room temperature 1/2 cup powdered icing sugar 1 teaspoon pure vanilla extract In a separate bowl whisk the flour with the salt. Set aside. In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough to 1/4 inch (.5 cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack. Shortbread with keep in an airtight container for about a week or frozen for several months. Makes about 20 shortbread cookies.

I've always used the recipe on the side of the Bisquik box. As you can tell, I'm not much of a chef...:)

2 cups flour 1 cup butter or margarine 10 T powdered sugar 1 t. vanilla Beat the butter and sugar, add vanilla. Add flour by hand.Chill at least 2 hours. Pat into square baking pan. Prick all over with fork. Bake in slow (325) oven until only slightly brown. Break apart with hands. I usually double the recipe and bake it on a regular cookie sheet. Variation: Roll dough into small balls and bake 12 min. Cool 2 min, then roll in powdered sugar.These are even better if you add a small amount of chopped nuts.

These have a crispier texture than most with the addition of the cornstarch. Shortbread 1/2 cup sweet butter 1/3 cup confectioners' sugar 1/2 teaspoon vanilla 1/4 cup cornstarch 1 1/2 cups sifted flour Cream butter and sugar until light and fluffy; beat in vanilla. Sift together cornstarch and flour and add to butter mixture. Mix or knead until smooth. On waxed paper, roll dough into a square 1/4" thick, then cut into 1 1/2" squares with pastry wheel or knife. Bake on buttered cookie sheets in a 350°F. oven about 10-12 minutes, or until golden.

Hazelnut Shortbread 1 cup all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup sugar 1/2 cup finely ground husked toasted hazelnuts (about 2 ounces) 1 teaspoon vanilla extract 4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped 1/3 cup coarsely chopped husked toasted hazelnuts Position rack in center of oven and preheat to 325°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely ground hazelnuts and vanilla. Beat in flour mixture until just combined. Shape dough by tablespoonfuls into 3-inch-long logs. Place on prepared baking sheet, spacing 1 inch apart. Bake cookies until light golden brown around edges, about 20 minutes. Cool on baking sheet 5 minutes. Transfer to rack; cool cookies completely. Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Place 1/3 cup coarsely chopped hazelnuts in small bowl. Dip 1 end of cookie into melted chocolate, then into coarsely chopped hazelnuts. Return to rack. Repeat with remaining cookies. Let stand until chocolate is set, about 1 hour. (Cookies can be made 2 days ahead. Store in airtight container at room temperature.)