Title: Shortbread
Description: I used to have a wonderful Scottish customer in the tea room. And one day after I was lamenting my not too successful attempts at Shortbread, she said in her luverly lilting accent, “Careful handling, and careful Firing!” So I simplified my efforts and came up with this version which has been successful for years. It is important to have the oven preheated, I need to make that comment, after really learning most of my baking using an Aga cooker in England, I always presumed the oven was ready…which it was! Hope you enjoy this version. If you have a processor it is so much easier.
Ingredients:
4 cups all purpose four. 1 lb butter (margarine will not do!). 1 cup sugar.

Instructions:
If using a processor, place flour and sugar in container, and pulse to mix. Add the butter …. is better if not too soft … and pulse lightly. Turn into a large bowl and cut in with a pastry blender or knives to even out. If doing all by hand, place flour and sugar in a large bowl, mix and cut in the butter with a pastry blender or knives, until just blended, don‘t over-do. Turn into a 15 ½ x 10 cookie/baking tray and pat gently using light pressure to even out. Can lightly use a rolling pin to press down. Prick all over with a fork. Bake in a 325 degree oven for 40-50 minutes until golden. You need to keep an eye on it as the butter in it can burn. Cool about 5 minutes then score into desired shapes. Cool. (Freezes very well)