for Cathy - Mississauga, Canada

SCOTCH SHORTBREAD

1 cup butter or margarine
1/2 cup sugar
2 1/2 cups sifted all-purpose flour

Cream butter or margarine with sugar in mixing bowl until light and fluffy. Sift in flour, mixing well. Chill 1 hour or longer.

Start oven at moderately slow (300 deg.F.).

Roll dough out 1/4 to 1/2 inch thick on lightly floured board. Cut with 2" round cutter or in diamonds or strips. Place on ungreased baking sheets.

Bake 25-30 minutes or until lightly browned. Remove from pan to cool. Makes 2 to 3 dozen pieces.

Scotch and English cooks spread shortbread dough in a round pan and mark the dough in pie-shaped wedges before baking. Use round layer-cake pans. Roll dough about 1/2 inch thick. Spread evenly in pan, smoothly to the sides. Mark 8 wedges in each pan.