English Shortbread

Work butter with spoon or fork until fluffy; add sugar gradually. Stir in dry ingredients. Roll dough to 1/4-inch thickness. Cut in desired shape and place on ungreased cookie sheets or press dough into an 8x8-inch ungreased baking pan and score dough in size squares you prefer.

You can also use a special shortbread pan if you have one (usually round with decorations indented in bottom; the finished product is flipped onto a plate after baking for cutting as marked on pan).

Bake in a preheated 350 degrees F oven for approximately 20-25 minutes until delicately browned. A mixture of cinnamon and sugar or colored sugar may be sprinkled on top before baking.

Store in a tightly covered tin for maximum shelf life. This keeps well over a week and may also be frozen (freezing does lose some of the flavor, though).