1 c. butter
1/2 c. sugar
2 1/2 c. regular or unbleached flour

Cream butter. Gradually add sugar, creaming until light and fluffy. Stir in flour; chill. On lightly floured surface, roll to 1/4 to 1/2 inch. Cut with 2-inch cookie cutter or in 2 x 1/2 inch strips. Bake on ungreased cookie sheet in slow oven (300 degrees) 25-30 minutes or until very lightly browned. Remove from pan to cool.

TWO-FLAVORED SHORTBREADS: Prepare above cookie dough. Divide in half. grate a bar of German Sweet Chocolate (about 1/2 cup or so) and work into 1/2 of the dough. Roll and cut as above.