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Shortbread Cookies

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1/2 lb Butter: softened

1/2 c Sugar; confectioners’

2 c Flour

1/4 ts Salt

This makes 24 COOKIES – that would serve very few, if they are as good as they sound! Cream butter in mixer until smooth. Add confectioners’ sugar and beat until light and fluffy. Mix flour and salt and add, combining thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2 rectangles; I rather prefer flowers or animals or something), place on ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.> until lightly browned around the edges., Cool on rack. (I would also dust with a little sugar before baking – maybe even colored sugar if the cookies were for my granchildren, but my Scottish grandfather would turn over in his grave if he knew I had commited such a travesty on shortbread!)

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