Preheat oven to 325 degrees F.
Sift together flours.
Beat butter and sugar in large bowl with electric mixer until creamy.
Blend in 3/4 of flour until mixture resembles fine crumbs.
Stir in remaining flour by hand.
Press dough firmly into ungreased 15-1/2x10-1/2x1inch jelly-roll pan or two 9 inch fluted tart pans; crimp and flute edges, if desired.
Bake 40-45 minutes until light brown.
Place pan on wire rack.
Cut into bars or wedges while warm.
Decorate with candied fruit, if desired.
Store in airtight containers.
First published: 1996-01-27 last updated: 2012-09-23
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