|Butter||2 Cup (32 tbs) (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Semolina||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
Preheat oven to 3°F.
In a large mixing bowl, cream butter and sugar.
Add half of the flour; stir to blend.
Stir in remaining flour, 1 cup at a time.
Add semolina; beat until dough holds together.
Turn out onto a lightly floured surface; knead for 2 minutes.
Divide dough into 4 parts.
Pat each part into an 8-inch pie pan, pressing dough to even the surface.
Prick the entire surface with a fork.
Bake on the center shelf for 1 1/4 hours or until just beginning to turn golden brown.
Cut into wedges while still warm.
Sprinkle with powdered sugar.
Store shortbread in airtight containers.