Beard's Shortbread

Directions

In bowl mix flour, sugar and butter together, either by hand or in electric mixer.

Add egg yolk and knead in well. Divide mixture into 4 parts and roll each into square or circle about ½-inch thick.

Mark pattern in crust by lightly tapping with tip of fork.

Cut each circle into 8 triangles or each square into 8 smaller squares.

Place pieces on lightly buttered and floured baking sheet.

Bake at 350℉ (180℃) 15 minutes, then reduce heat to 300 degrees and bake 30 minutes more, until shortbread is delicate light brown.

Makes 32 shortbreads.

Recipe from James Beard Copyright Los Angeles Times -----