Scotch Shortbread

• 1 cup butter or margarine
• ½ cup granulated sugar
• 2½ cups sifted enriched flour

• Heat oven to 300º F.
• Cream butter.
• Gradually add sugar, creaming till light and fluffy.
• Stir in flour.
• Chill.
• On lightly floured surface, roll to ½ inch thick.
• Cut with 2 inch round cutter or into 2½ inch strips.
• Bake on ungreased cooky sheet in slow oven (300º) 25 to 30 minutes or till very lightly browned.
• Remove from pan to cool.

• Makes 2 to 3 dozen.

Source: Better Homes and Gardens New Cookbook, 1953 ed.