---------- Recipe via Meal-Master (tm) v8.05
       Title: Pat’s Shortbread
  Categories: Cookies
       Yield: 1 servings
       1 c  Butter
     1/3 c  Sugar, fruit (superfine)
   2 1/4 c  All-purpose flour; sifted
   Recipe by: Pat Brooks
   Oven: 300 F for cookies; 275 F for large whole shortbread
   Cream butter until light.  Add sugar gradually, beating until fluffy.  Add
   flour 1/2 cup at a time to a total of 2 cups, mixing well.  Turn dough out
   onto a pastry board floured with the final 1/4 cup flour.  Knead in this
   last 1/4 cup, then divide the dough in two and knead each until all cracks
   disappear (about 5 minutes).  Refrigerate for 15 to 20 minutes.
   Roll out each piece to 3/8 thickness.  Cut into desired shapes or leave
   whole and crimp edges and prick surfaces with fork.  Bake on ungreased
   cookie sheet to slightly golden, 25 to 30 minutes for cookies and 30 to 35
   minutes for whole shortbread.