---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cookies, Desserts
       Yield: 20 Shortbread
     3/4 c  (1 1/2 sticks) unsalted
            -butter, room temperature
     1/2 c  Sugar
   1 3/4 c  All purpose flour
            Pinch of salt
   Preheat oven to 325'F. Using electric mixer, beat butter and sugar in bowl
   until well combined. Sift flour and salt into butter mixture. Using
   fingertips, rub mixture until moist clumps form. Gently knead until soft
   dough forms. Divide dough in half. Press out 1 dough piece to 9 1/2-inch
   round, about 1/4 inch thick. Roll lightly with rolling pin to smooth top.
   Using 3-inch-diameter cookie cutter, cut out 8 cookies. Reserve scraps.
   Repeat pressing, rolling and cutting with remaining dough piece. Gather
   dough scraps together. Press out dough scraps to form round and cut out
   additional cookies.
   Arrange cookies on 2 large baking sheets. Pierce each cookie several times
   with fork. Bake until pale golden, about 12 minutes. Cool slightly.
   Transfer cookies to racks; cool completely.
   Bon Appetit/October/94  Scanned & edited by Di Pahl & <gg>