1 cup butter, softened
1/4 cup light brown sugar, packed
1/4 cup powdered sugar
2 cups all purpose flour

Directions:
Cream butter. Add sugars and cream well. Slowly add flour to creamed mixture. Stir until smooth. Use your hands to press the dough into a 9 inch shortbread mold or a 9 inch cake pan.

Bake at 325°F for 40 minutes or until golden brown. Cool in pan. Run a knife around edge of pan to loosen. Turn out onto serving plate. Cut into wedges to serve.

Makes one 9 inch shortbread.

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