1 cup (2 sticks) butter, softened
1/4 cup light brown sugar, packed
1/4 cup confectioners' sugar
2 cups all-purpose flour

Preheat oven to 325°F.

Cream butter. Add sugars and cream well. Slowly add flour to creamed mixture. Stir until smooth. Use your hands to press the dough into a 9-inch shortbread patterned mold or a 9-inch round cake pan.

Bake at 325°F for 40 minutes or until golden brown. Cool in pan.

Run a knife around edge of pan to loosen. Turn out onto serving plate. Cut into wedges to serve.

Submitted by: Laura M.