Scottish Shortbread - cooking recipe

Ingredients

1 lb. butter, slightly softened
1 c. superfine sugar
5 c. flour

Preparation

Beat together butter and sugar until light and fluffy.
Beat in flour gradually (last 1 to 2 cups will need to be stirred in by hand).
Turn onto generously floured board and roll out 1/4 to 1/2-inch thick.
Cut into triangles or rectangles.
Transfer to cookie sheet with spatula.
Prick tops with fork several times. Bake at 350\u00b0 for approximately 25 minutes or until firm and lightly brown.
This dough is extremely soft, but generally not sticky, a gentle touch is called for.