1 lb. butter
1 c. sugar
1 tsp. vanilla
4 c. flour

Bake in 300 degree oven for 40 to 90 minutes (depending on thickness of shortbread). Pan size: 9 x 13 jelly roll pan or cookie sheet.

Line tin with foil; preheat oven. Cream butter and sugar until pale cream color (use mixer); stir in vanilla. Stir in flour making a paste. Spread paste in tin using a wet knife. Smooth to an even thickness. Prick all over with a fork. Bake until a very pale golden color. While hot, sprinkle with sugar and cut into fingers. Allow to cool in tin. Store in airtight container. Keeps well, also freezes well.