SCOTTISH SHORTBREAD

2 c. (1 pound) butter, softened
1 c. sugar
4 c. flour

Cream butter & add sugar. Beat until light & fluffy. Add flour & mix well. Chill several hours. Roll out about ¼” thick on a floured board. Cut into 2 x 2 inch squares & place on an un-greased baking sheet. Prick each cookie several times with a fork. Bake at 325 for about 30 min. until cookies are delicately brown. Cool slightly before removing from cookie sheet.

Yield 3 dozen

Laura Parker