Are you talking about a pattern pressed into the top of the cookie?
If so, most shortbread recipes will hold the pattern quite well. The higher the quality of the butter you use, the better the cookie will taste.
My recipe (I think):
1/2 cup icing sugar
1 cup butter
2 cups flour
pinch of salt (if using unsalted butter)
Cream together the sugar and butter and salt and slowly add the flour. If you have a good mixer, great. If not, you'll have to put the rest of the flour in by hand. Roll out on a counter with lots of flour and cut. Bake at 325 °F for about 15 minutes.