4 1/2 c. flour, sifted
1 lb. butter
1 c. sugar

Cream butter and sugar until light and fluffy. Stir in flour. Chill several hours. Divide into 4. On ungreased cookie sheet, pound each 1/4 into 7 inch circle. Prick with fork (deeply), pie wedge. (Or on floured surface roll 1/4 to 1/2 inch thick. Cut 2 x 1/2 inch strips or with 1 3/4 inch cutter.)

Bake on ungreased sheet at 300 degrees, about 30 minutes. Cool slightly. Cut pie wedge into whatever size you want cookies. Remove from pan. Makes 6 wedges or 84 cookies. Very rich.