1/2 c. butter, softened
3 tbsp. sugar
1 1/4 c. all-purpose flour

Cream butter and sugar together. Add flour a little at a time and blend well. Press dough onto a greased cookie sheet. Form into a circle about 1/4 inch thick. Press edges of dough circle with tines of fork. Use sharp knife to cut into 12 to 16 wedges. Do not separate wedges. Bake at 325 degrees for 25 or 30 minutes or until light golden. Recut wedges, remove from cookie sheet and cool

JEWELED SHORTBREAD:

Follow above recipe. While still warm, before removing from cookie sheet, spread 2 tablespoons of your favorite all-fruit preserves on center of circle. Sprinkle with chopped nuts. Cool 10 minutes on cookie sheet, then recut wedges and remove to wire rack.