Dottie Martin'S Shortbread - cooking recipe

Ingredients

1/2 lb. butter (I use regular salted table butter)
1/2 c. superfine (bar/dessert) sugar
1 1/2 c. flour
1 c. flour

Preparation

All flour should be sifted twice to prevent heaviness.
Set oven at 375\u00b0.
(When baking in quantity, I bake in an approximately 12 x 18-inch cookie tin with a lip and cut into pieces about 2 1/2 to 3-inch square and 1/4-inch thick, 24 pieces, or make fingers by cutting into 48 pieces.)