1 c. butter
2 1/2 c. sifted all purpose flour
1/2 c. sugar

Blend butter and sugar into creamy, light, fluffy mixture using electric mixer. Stir in flour and continue to blend until completely mixed. Form ball in mixing bowl, cover and store in refrigerator for 3 to 4 hours. Preheat oven to 300 degrees. Cut chilled dough ball in half and form two flat round patties (about 1/4 inch high (not too thin and not too thick). Each dough patty will be about 7 inches in diameter. Place both patties on ungreased cookie sheet. Use fork to poke patties to form a pattern that divides (but does not separate) patties into pie - shaped wedges. Sprinkle lightly with sugar. Place cookie sheet with patties in 300 degree oven for about 30 minutes. If cookies are permitted to brown, they have been over-cooked. After baking, let shortbread patties cool slightly for about 10 minutes (patties should be firm). Remove from sheet using a spatula. The wedge pattern used will determine the number and size of the shortbread cookies made.