SCOTCH SHORTBREAD 
1 c. butter, room temperature
1/2 c. dark brown sugar, packed
2 c. flour

Mix together butter and brown sugar, then add flour 1/2 cup at a time. Roll out between waxed paper 1/2 inch thick. Cut in squares and prick each square with a fork. Bake on ungreased pan 15 minutes at 350 degrees.

 

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