Scotch Short Bread #2

From a
1946
cook book
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1 c. Butter
3/4 c. Brown Sugar
2 1/4 c. Flour, {sifted
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Cream Butter,
add the Brown Sugar,
work in Flour.
Chill.
Roll 1/4 inch thick on Floured board.
Cut in diamonds.
Bake in slow oven
( 325 degrees F.)

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Makes about 70
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Ma