Mom’s Shortbread

1lb butter at room temp.
1/2c sugar
1/2 c light brown sugar – packed
4-4 1/2c flour – sifted three times

Cream butter and sugar with a fork, slowly add flour until mix
doesn’t stick to hands. Refrigerate 1/2 hour in a bowl covered by a towel. Pat out dough, cut into pieces, place on a ungreased cookie sheet, poke with fork.
Bake at 300* for 20-25 minutes.