Scotch Shortbread Cookies

Cream the butter thoroughly and slowly add the sugar. Beat again until very creamy and light, about 4 minutes. This is what makes the shortbread so delicate. Gradually add the flour. When the dough leaves the side of the bowl and does not stick to your fingers, stop adding the flour (even if the 5 cups are not all used).

Pat dough into an ungreased cookie sheet and prick with a fork at half-inch intervals. Put into a cold oven and turn the heat to 275 degrees. Bake for 60-70 minutes or until light golden brown. Remove from the oven and cut into 1 inch squares immediately.