|Butter||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
1. Cream butter until softened. Gradually add sugar, creaming until fluffy after each addition. Add the flour gradually, beating until well blended (mixture will be crumbly).
2. Divide mixture evenly between two 9-inch pie pans. With fingers, press dough into pans and with knife handle make indentations around edges about 1/2 inch apart. Mark each shortbread into wedges and prick with a fork.
3. Bake at 300°F about 30 minutes, or until lightly browned. Remove pans to cooling racks and cool slightly. Cut shortbread into wedges, remove from pans, and cool thoroughly.