SCOTT SHORTBREAD

MAKES APPROXIMATELY 2 DOZEN

If you like a rich, buttery shortbread, you will love this cookie. See the Shortbread Cookie with Rum-Soaked Currants for a nice variation.

INGREDIENTS

1 cup unsalted butter, softened

1/2 cup sugar

2-1/2 cups sifted flour

Cream butter and sugar until fluffy. Add flour and mix thoroughly with hands. Chill dough. To bake, preheat oven to 300° F. Roll out dough 1/3 to 1/2-inch thick. Cut into fancy shapes with small cookie cutters. Place on ungreased cookie sheet. Bake for 15-20 minutes. The tops do not brown and the size does not change. Store in airtight container. The buttery flavor intensifies after about 2 days.

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