1 lb. butter, softened
1/2 lb. sugar, extra fine (dessert or bar sugar)
7 c. pastry flour or softasilk cake flour

Cream butter and sugar. Add flour 1 cup at a time, reserving about 1/2 cup for rolling out. Knead thoroughly. Divide into 3 parts. Roll out on a floured board with floured rolling pin to desired thickness (not too thin). Cut in desired shapes. Place on ungreased cooking sheet. Prick each piece with a fork 3 or 4 times. Bake in slow oven, 325 degrees until only very light golden color about 30 minutes.

I use a large cookie sheet and put the dough right on it and knead it and then prick it. I cut it into squares or fingers when it is warm or else it will just break and crumble.