Scotch Short-bread.
2 lbs. flour.
1 lb. best butter.
½ lb. powdered sugar.
Chop the flour and butter together, having made the latter quite soft by setting it near the fire. Knead in the sugar, roll into a sheet half an inch thick, and cut in shapes with a cake-cutter. Bake upon buttered paper in a shallow tin until crisp and of a delicate yellowish brown.