Scottish Shortbread

Another first - I have never made shortbread.  Mainly because I do not prefer it - usually.  Apparently, this is because I do not prefer commercially prepared shortbread.  Recipe number three on the LHJ Favorite Christmas Cookies was shortbread.  It is wonderful - and wonderfully easy.  I made it easier by purchasing three non stick foil pans and using one of my own that I buttered with an empty butter wrapper.

2 Cups Unsalted butter, softened
1 Cup Sugar
5 Cups All Purpose Flour

Heat oven to 275 degrees.  Grease four 8 inch square pans, set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  Beat in flour 1 cup at a time until well mixed.  Divide dough into 4 equal pieces and pat each evenly into the bottom of a pan.  If you only have two pans, refrigerate half of the dough until the first batch is baked.  With tines of a fork, prick dough all over to prevent bubbles.  Bake for 1 hour until pale and golden - NOT brown.  Cool in pans 10 minutes.  Remove from pans and cool completely.