1 lb. (4 sticks) butter (no substitutions!)
1 cup granulated sugar
4 cups flour

Place hard butter on a breadboard; add sugar on top and then flour. Knead the butter, sugar and flour together until it becomes crumbly (about the size of peas). Still continue to knead until this all forms into a ball. Pat to 1/2-inch thick. Cut with cookie cutters or slice into traditional fingers. Chill several hours or overnight.

Prick well with a fork, and then bake at 250°F until light golden brown on an ungreased cookie sheet. Place cookies about 1-inch apart, as they spread slightly when baked.

Note: The secret of good shortbread is to start with butter just taken from the refrigerator. Soft butter does not work! I like to sprinkle a little extra sugar on top just before baking.

Submitted by: Liz Williams