|Butter||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
Cream butter or margarine.
Add brown sugar, and continue to cream thoroughly.
Add egg yolk and vanilla, and beat mixture by hand until light and fluffy.
Add gradually to creamed mixture, and combine completely.
Turn out dough onto lightly floured board.
Roll 1 /4 inch thick.
Cut in strips, squares or fancy shapes.
Bake on ungreased sheet in 300°F. oven 18-20 minutes.
Note: If desired, decorate shortbread tops with halved nuts, candied cherries or angelica.