1 c. butter
1/2 c. sugar
2 1/2 c. all-purpose flour

Cream the butter and add the sugar gradually until light and fluffy. Gradually work in flour. For a traditional look, pat the dough into 2 circles, about 3/4 inch thick. Prick all over with a fork. Bake at 300 degrees about 30 to 40 minutes. When done, shortbread should be lightly browned. Cut into wedges while still warm.