1 c. unsalted butter (do not substitute butter), at room temperature
2 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. salt
powdered sugar to dust

Cream butter and sugar in large mixing bowl until fluffy. Gradually add flour and salt and mix well. Press dough into two ungreased 8 x 1-inch round baking pans.

Bake at 325°F for about 25 minutes. Slice into wedges and poke all over with a fork prior to cooling. When cooled, dust with powdered sugar and remove from pans.

Makes 16 wedges.