Scottish Shortbread

Directions

1. 1
   Cream butter, adding sugar gradually until well blended. Don't overwork or let butter become oily.
2. 2
   Gradually work in flour.
3. 3
   Turn dough out on lightly floured board to pat out.
4. 4
   You can use all flour, or part flour and part confectioners sugar to pat out on.
5. 5
   Pat dough to 1/4 inch to 1/2 inch thickness.
6. 6
   Cut with cookie cutter no larger than 1 1/2 inches in diameter.
7. 7
   Prick each cookie twice with a fork.
8. 8
   Place cookies on baking sheet.