Laura got this recipe from a Scottish expatriate – and it is so much better than the packaged kind!

• 1 pound salted butter
• 1 scant cup sugar
• 4 scant cups flour

Beat butter and sugar together until mixture resembles face cream. Add flour one cup at a time; beat well after each addition. Form shortbread into balls about the size of tennis balls. Pat balls out until they are about 7 inches in diameter. Prick shortbread all over surface with fork. Cover with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 300. Bake shortbread at 300 degrees for 1 hour; cut into wedges to serve.