Shortbread Cookies

Ingredients:
      1# butter (softened)
      1 c. icing sugar
      4-5 c. white flour

Cream butter and sugar together. Add flour one cup at a time. After second cup of flour, work with your hands. After the fourth cup, add 1/4 c. at a time and test for texture. To do this, roll a small clump into a ball and gently squeeze it. It should crack with just a touch of pressure.

Put dough through a cookie press onto ungreased cookie sheets and for nine minutes at 350 degrees, until just golden brown. If you want to add sprinkles or colored sugar, do so before putting in the oven.

Remove from cookie sheet to cooling rack immediately.

We have made these shortbread cookies at Christmas ever since I can remember. I have changed it somewhat now, and instead of using white flour, I use soft whole wheat flour.

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