1 lb. butter
1 c. sugar
4 c. all-purpose flour

Soften butter slightly. Add sugar, mixing thoroughly. Add 2 cups flour; mix well. Then add other 2 cups flour. Mixture will be very stiff. Spread in a large cookie sheet (with sides) 11x17-inch. Bake at 300°F or slightly less for 1 hour. When cooled, cut into fingers.

Variation: Sprinkle colored sugar crystals or regular sugar over shortbread after baking for 1/2 hour.

Submitted by: Karen McDougall