2 cubes butter
1/2 c. plus 1 tbsp. sugar
2 1/2 c. sifted flour

Cream butter and sugar then add flour it will be dry but that is okay. Press into all corners of a 9x13 pan, or a round one. With a fork poke shortbread in squares or if using round pan poke in a pinwheel design. Bake at 275 degrees for 1hour. Cool and break at perforations.