3/4 cup butter room temperature
1/2 cup superfine sugar
2¼ cup all purpose flour

3/4 cup butter room temperature 1/2 cup superfine sugar 2 ¼ cup all purpose flour

With a paddle attachement, beat together butter and sugar on medium speed until light and fluffy.
Add all of the flour in one go and let it mix until mixture resembles a crumb texture. (You can also do this step by hand. Rub the flour into butter and sugar until crumb-like.)
Dump cookie mixture onto a clean surface and continue by hand. Lightly knead and work the crumbs until it forms a dough.
Shape the dough into a long rectangular prism.
Sprinkle raw sugar onto wax paper and roll the dough in it. After the dough is coated with sugar, transfer it onto plastic wrap and set it in the fridge or freezer to firm for about 30 minutes.
Preheat oven to 325°F and bake for 20 minutes or until lightly golden.