This my husband's mother's recipe for shortbread:
1 cup soft butter
2/3 cup super fine deluxe sugar
2 1/2 cup sifted flour
In a bowl cream the butter and gradually add sugar until the sugar is disolved.
Work in flour gradually until mixture is crumbly. Divide mixture into 2 8x8x2
cake or pie pans. Pat down firmly. Flute the edges with a fork and divide each
pan into 16 wedges with a knife. Bake at 300' for 45 minutes or until golden
brown. Recut wedges and let cool in pan.
This is a great tradition in our house. Glen made the batch pictured. I have to
make some more for tonight's holiday chorus concert. Our favorite tradition is to
fill a tin of shortbread. We all jump into the car. Crank up the Christmas music
on the radio. Sing along and look at the Christmas lights and pass around the