Scotch Short Bread # 1

From a
1946
cook book
--------------

.

2 c. Flour
1 c. Butter
1/2 c. Icing Sugar
.

Cream Butter,
then add slowly the Icing Sugar,
beating continually.
Now add the Flour, a very little at a time,
stirring well until all the Flour is well mixed
with the other ingredients.
Roll or pat on Floured board,
cut into rounds or in squares.
Bake in slow oven
until light brown.
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