Instructions: In a bowl, mix flour and brown sugar. Cut butter into chunks and add to bowl.

With a pastry blender, cut butter until mixture is crumbly and no large particles remain.

Press dough with your hands to form a ball, then pat evenly in an 8- or 9-inch-wide cake or cheesecake pan with removable rim.

With the tines of a fork, make impressions around edge of dough. Then pierce surface of cookie all over.

Bake in a 300 degree oven until slightly darker golden brown, about 40 minutes.

While hot, remove pan rim and cut cookie into 12 to 16 wedges. Sprinkle with granulated sugar. Cool on a rack.

Serve, or store airtight up to 1 week. Freeze to store longer.

This recipe yields 12 to 16 cookies.

Comments: As a child, Anne Gripenstraw loved this buttery shortbread as cutout cookies she could decorate with her friends. Now, as a busy mother to 10-month-old Henry, she bakes the dough as a single round, then quickly cuts the warm cookie into wedges - petticoats.

Yield: 12 to 16 cookies

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