Scottish Shortbread

Directions

1. 1
   Cream butter until almost whipped cream like.
2. 2
   Cream in sugar until very light and blend in flour.
3. 3
   (You may need to use your hands.)
4. 4
   Turn onto a lightly floured board or counter and knead until very smooth and will break slightly when you push your thumb from center to edge of dough.
5. 5
   Divide into 4 or 5 balls (depends on preferred thickness) and press evenly into pie pans or cake pans.
6. 6
   Flute edges like pie crust; divide into eighths with knife, prick all over with fork.
7. 7
   Sprinkle with sugar.
8. 8
   Bake at 275° to 300° until pale brown on edges.
9. 9
   Cool slightly, redivide into eights, remove and cool on racks.