- 1 cup butter, softened
- 1/2 cup sugar
- 2 1/2 cups all-purpose flour
Cream butter in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Add flour, stirring until thoroughly blended.
Divide dough into fourths: place each portion on a lightly greased cookie sheet, and pat each evenly into a 5 inch circle. Score the surface of each circle into 8 wedges, using a wooden pick. Press around outer edge of each circle with tines of a fork. Bake at 325° for 25 minutes or until lightly browned. Remove from oven; make deep indentations along scored lines. Remove to wire racks to cool. Break into wedges to serve. Store in airtight containers.
Yield: about 2 1/2 dozen.
Note: Chilled dough may be pressed into a floured shortbread mold and turned out onto a lightly greased cookie sheet. Bake as directed.