Scottish Shortbread - cooking recipe

Ingredients

1 lb. sweet butter
1 c. powdered sugar
4 c. sifted all-purpose flour

Preparation

Cream butter, adding sugar gradually until well blended. Don't overwork or let butter become oily.
Gradually work in flour.
Turn dough out on lightly floured board to pat out.
You can use all flour, or part flour and part confectioners sugar to pat out on.
Pat dough to 1/4 inch to 1/2 inch thickness.
Cut with cookie cutter no larger than 1 1/2 inches in diameter.
Prick each cookie twice with a fork.
Place cookies on baking sheet.