2 sticks butter, softened
1/2 c. sugar
2 c. flour

Preheat oven to 325 degrees. In bowl of electric mixer, cream butter and sugar until light and fluffy. On low speed slowly add flour and mix until incorporated. Grease a stoneware mold and press dough into mold. Bake for 35 minutes or until just starting to color slightly (cake should not brown).

Note: To make shortbread cookies, chill dough in refrigerator and roll out 1/2 inch thick. Cut with cookie cutter and bake on a cookie sheet for 20 minutes.