cups butter (10⅔ T)
cup powered sugar
Sift flour; measure; and sift again. Cream butter; gradually add sugar and continue to beat until light. Combine the dry ingredients and creamed mixture; blend thoroughly. Pat the dough into an ungreased 8x8 pan; prick the surface all over with fork. Bake in a moderate oven 325 degrees for 25 to 30 minutes then switch racks and bake for another 25 to 30 minutes. Cut into 1" squares before the shortbread cools too much.