Scotch Shortbread

Makes 100 small cookies

Line a large rimmed cookie pan with wax paper or parchment. Preheat oven to 325° F.

Cream butter and sugar very well. Gradually work in flour until it forms a smooth paste. Don't use too much - dough should be malleable. Line 2 10" by 14" cookie sheets or one 14" by 17" sheet (the kind with edges) with parchment or wax paper. Pat dough into pan to a depth of about an 1½ inch. Prick all over with fork.

Sprinkle with cinnamon sugar, if desire. Bake for about 25 to 30 minutes until light brown.
Cut into squares while warm. Freezes well.

Ruth Lund