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SCOTCH SHORTBREAD 
1 c. sugar
1 lb. butter
5 c. flour
1/2 tsp. salt

Cream sugar and butter together. Knead in remaining ingredients. Press into 9 x 13 inch pan. Pierce with a fork in rows (vents). Bake at 250 degrees for 20 minutes, then 300 degrees for 20 minutes, and 350 degrees for 20 minutes. Cut while warm. Makes 30 squares.

To sweeten these up, add chocolate chips and nuts to top as soon as removed from oven. When melted spread across the top. When cool, chill to set chocolate.

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