1/2 lb. butter
1/2 c. sugar
2 c. flour

Cream butter until very soft. Add sugar and beat until light and fluffy. Add flour 1/2 c. at a time, mixing well after each addition. Mix until all flour is blended and the bowl is clean. Press the mixture into an 8 x 12 inch ungreased cookie pan with your hands to about 1/2 to 1/4 inch thick. Bake at 350 degrees for 30 minutes. It should be slightly brown when done and may be soft in the center. Score for cutting while warm. Cut when cool. Makes 2 to 3 dozen shortbreads. Keep in cookie tins.