Cream butter in a small mixing bowl; gradually add sugar, beating until light and fluffy. Gradually add flour, stirring until thoroughly blended. Divide dough into 4 equal portions; pat each portion into a 5-inch circle on lightly greased cookie sheets.
Score the surface of each circle into 8 wedges with a wooden pick. Press around the outer edge of each circle with tines of a fork.
Bake at 325° for 25 minutes or until lightly browned. Remove from oven; make deep indentions along the scored lines. Cool completely on cookie sheets. Break into wedges to serve.
Oxmoor House Homestyle Recipes
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