Shortbread

• 2 cups flour
• 1 cup butter (½ lb.)
• ½ cup powdered sugar

Sift the flour three times, work the butter until smooth and creamy, then gradually work in the sugar, again creaming thoroughly. Sift in the flour a little at a time, mixing it in quickly and lightly (too much handling makes the dough tough). Now chill the dough for about 30 minutes.

Start oven at 350 degrees F. and roll out shortbread on a lightly floured board ½” thick — don’t use too much pressure on rolling pin. Cut shortbread with a rather deep round cookie cutter and prick surface with fork. Bake 5 minutes then turn down heat to 300 degrees F. or slow oven and bake 20 to 30 minutes longer. Baked shortbreads should be light in color, not browned at all, just a trifle tan on the bottom.