1 lb. butter, room temp.
1 1/2 c. sugar
2 egg yolks
5 c. unsifted all purpose flour

Cream butter until soft and smooth. Gradually beat in sugar until light and fluffy. Beat in egg yolks. Gradually add flour working it in until thoroughly blended. Knead in the bowl for one minute. Divide and pat dough into 4 (9"x13") baking pans. The dough should be 1/4" thick. Cut each pan of dough into 24 squares. Prick with a fork. Bake in 325 degree oven for 15 to 20 minutes. Do not let brown. They should be a pale yellow color. Cut into squares again while hot. Cool. Yield: 8 dozen short bread squares.