Scottish Shortbread

Beat together butter and sugar until light and fluffy.

Beat in flour gradually (last 1 to 2 cups will need to be stirred in by hand).

Turn onto generously floured board and roll out 1/4 to 1/2-inch thick.

Cut into triangles or rectangles.

Transfer to cookie sheet with spatula.

Prick tops with fork several times. Bake at 350° for approximately 25 minutes or until firm and lightly brown.

This dough is extremely soft, but generally not sticky, a gentle touch is called for.