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1 c. (2 cubes) top grade
1/2 c. superfine granulated
2 c. flour, sifted
bits of red and green candied
cherries for decoration

Butter must be softened at room temperature, not melted.
Mix softened butter with sugar and cream until fluffy. Add
flour, 1 cup at a time and blend well with a fork. Work
mixture into a ball as you would for pastry. Take half and
roll out as for pie crust to about 1/3-inch thick. Cut with
cookie cutters. ("Tea sandwich cutters" can be purchased in
specialty kitchen shops and are perfect for scotch shortbread
because of their richness.)
The other half of the ingredients is to be handled the
same way, adding to it what might be left after cutting the
first batch of cookies. Bake on ungreased cookie sheet at 300 degrees
for about 30 minutes. Check after 15 minutes, as shortbread
should only be delicately browned. Decorate with bits of red
and green candied cherries, if desired. Cookies should be
stored in airtight container in refrigerator. Nice Christmas

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