3 c. sifted flour, or 1/2 lb.
2 sticks butter
1/2 c. granulated sugar

Put butter in bowl and let it get a little soft. Take a silver fork and mix the butter with the flour until mixture gets crumbly. Add sugar. Work with your hand until you have a pliable dough.

Roll out dough to a thickness of about 3/4". Cut any shape you want; a round shape about the size of a half dollar is good. Place on ungreased cookie sheet.

Bake slowly at 250 degrees for about 30 minutes. Set oven to a slightly higher temperature at end of 30 minutes, keep a close watch. Be careful not to overcook. Finished shortbread should be a light brown, not a real brown.

Serve cold. The butter flavor improves with age. Bread will keep for weeks in a tin box.