Scottish Shortbread - cooking recipe

Ingredients

1 1/2 c. butter
1 c. granulated sugar
4 c. sifted unbleached flour

Preparation

Cream butter until almost whipped cream like.
Cream in sugar until very light and blend in flour.
(You may need to use your hands.)
Turn onto a lightly floured board or counter and knead until very smooth and will break slightly when you push your thumb from center to edge of dough.
Divide into 4 or 5 balls (depends on preferred thickness) and press evenly into pie pans or cake pans.
Flute edges like pie crust; divide into eighths with knife, prick all over with fork.
Sprinkle with sugar.
Bake at 275\u00b0 to 300\u00b0 until pale brown on edges.
Cool slightly, redivide into eights, remove and cool on racks.