Scotch Shortbread - cooking recipe

Ingredients

1 1/2 c. sifted flour
1 1/2 c. sifted confectioners sugar
1 c. margarine

Preparation

Sift flour and sugar.
Cut in margarine until crumbly.
Work into ball and knead 10 minutes.
Pat dough into 2 1/4-inch thick 14 x 12-inch rectangle, on ungreased cookie sheet.
Cut into 2-inch diamonds or squares with sharp knife.
Bake at 300\u00b0 for 45 minutes. Re-cut cookies and separate very carefully.
Remove from baking sheet.
Handle carefully.
Store with paper between layers in airtight container.
Lasts well for weeks.