Shortbread

From the kitchen of Jean Fitzgerald, my grandmother

Ingredients
1/2 pound butter, softened
1/2 cup sugar
2 1/2 cup flour
1/4 teaspoon salt (if using unsalted butter)
White sugar for sprinkling

Directions
In large mixing bowl blend the sugar into the butter with a wooden spoon.  Slowly blend in the flour and salt.  Mixture will be very crumbly.  Press into ungreased 8×12 baking pan. Sprinkle with white sugar.

Bake in preheated 325 degree oven for 40 minutes or until brown.  Take out of oven and slice into squares.  Allow to cool before removing shortbread from pan.

Makes about 36 bars.