1 lb. butter, lightly salted (no substitutes!)
1 c. superfine granulated sugar
5 c. flour

Bring butter to room temperature. Beat in sugar until light and fluffy. Add flour gradually, a tablespoon at a time, and mix well. Knead a few minutes until dough cracks. Divide dough into 4 equal sections. Press each into a 7-inch ungreased cake pan.

Prick each cake well with a fork. Bake at 250 degrees for 2 hours, rotating pans after 1 hour. On removing each pan from oven, cut immediately into 16 wedges. Store in tightly closed cookie tin, in a cool place.