This recipe was brought to Dundee, Illinois in 1860 by Scottish immigrants and is still a favorite cookie today.

1 c. butter
2 c. sifted flour
1/2 c. granulated sugar

Cream butter well. Stir in sugar and flour. Knead with hands 10 minutes (children love to help). Turn out onto a well-floured board. Roll into 1-inch thick circle. Place onto cookie sheet. Mark your initial or a pattern in the dough with tines of a fork (let children create a design of their own).

Bake in 325 degree oven for 30 minutes or until edges are brown. Cool, sift powdered sugar on top after baking. Cut into squares. Keeps well in covered container.