Instructions: In bowl, beat butter with brown sugar until very smooth and light. Stir in flour, blending until dough is formed. Refrigerate for 1 hour.

Shape into 1-inch balls. Place a few inches apart on parchment paper-lined, or greased and floured, baking sheets.

With bottom of glass or fork dipped in flour or sugar, or with floured cookie press, flatten balls. Bake at 300 F oven for 20 to 30 minutes or until lightly browned. Let cool slightly on pan; transfer to racks and let cool completely.

Makes 48 cookies.

Description: "These offer all the rich, buttery flavour of traditional shortbread.

I like to make them 1/4 inch thick so that they will be quite crisp."

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