Brown Sugar Shortbread
Yield: About 40 rectangles

1 cup butter (no substitutes), softened
1/2 cup brown sugar, firmly packed
2 1/4 cups all-purpose flour

In a mixing bowl, cream butter and sugar. Gradually stir in flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3 inch-thick rectangle measuring 11 inches by 8 inches. Cut into 2 inch by 1 inch strips. Place 1 inch apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.