Scottish Shortbread

Scottish Shortbread

1 pound butter, softened
1 cup packed brown sugar
4 to 4 1/2 cups flour

In a large bowl, cream the butter and the brown sugar. Add 3 3/4 cups of flour. Mix well until light and fluffy. Sprinkle a board with some of the remaining flour. Knead for 5 minutes. Add enough of the remaining flour to make a soft, nonsticky dough. Roll to 1/2 inch thickness. Cut into 3 inch x 1 inch strips. Place 1 inch apart onto ungreased baking sheets. Prick with a fork. Bake at 325 F for 20-25 minutes or until the cookies are lightly browned. Remove to wire racks to cool. Makes about 4 dozen