Italian Shortbread

(Marg Dummitt - Bob’s Favourite)

1 lb soft butter
1 cup brown sugar
sprinkle of salt (optional)
4-5 cups pastry flour

Cream butter and sugar (and salt) together until light. Gradually stir in flour 1 cut at a time. Roll into logs, wrap in waxed paper and chill in frig. When firm, cut into 1/2 inch slices, lay about 2” apart on ungreased cookie sheet. Bake until golden at 350F (about 10 minutes).

Variations:

2 cups of rolled oats can be substituted for 2 cups flour to make an oatmeal shortbread.

Grated orange peel or grated lemon peel adds a nice citrus flavour.

Chocolate chips, pecans, butterscotch chips, chopped maraschino cherries all create a new version.

One end dipped into melted chocolate makes a nice treat.

Store between sheets of paper towel in a tin container. Freezes well for months. Excellent for lunches, teas, parties