1 lb. butter (no substitutes!)
2 cups light brown sugar
4 cups all-purpose flour

Whip butter and sugar until smooth and creamy. Add flour gradually. Then knead for 20 minutes. Divide into 4 equal parts. Place on cookie sheets and pat into round flat cakes about 1/2-inch thick.

Bake at 325°F for first half hour then at 275°F for the last half hour.

Note: The secret of this shortbread is in the kneading.

Submitted by: Barb Norton