1 lb. real butter (no substitute)
1/4 c. Crisco
3/4 c. sugar
6 c. flour

Let butter come to room temperature. Mix butter, Crisco and sugar by hand until soft and creamy. Add flour slowly gradually working all into a ball (use your hands). Separate into 5 or 6 balls. Shape on wax paper to fit pans making it 1/2 inch thick. Score top with fork to make it easier to cut later. Bake at 325 degrees for 10 minutes.

Rotate pans in oven and bake 10 minutes longer. Remove from oven and cut again on lines so you can remove it when desired. Make shortbread in pans you can give to your neighbors on holidays.

Learned from a Scottish neighbor.