1 c. softened butter
1/2 c. granulated sugar
2 1/2 c. sifted flour

Cream butter; add sugar; mix until light and fluffy. Add flour gradually. Mix well after each addition. Turn out on lightly floured board. Roll into circle about 1/3" thick. Cut into circles approximately 6" in diameter (small plate or saucer). Put on cookie sheet. Flute edges as you do pie crust. Prick centers and around edges with a fork. Cut each circle into 8 pie shaped wedges. Do not separate. Bake in slow oven (300 degrees) for 30 to 35 minutes. Shortbread should be allowed to brown, but should be cream colored. When they come out of the oven, cut through the wedges again before they cool. Then remove from pan.