Meg's mother's shortbread (AKA Scotch Fan)

MEG’S MOTHER’S SHORTBREAD (ALSO KNOWN AS SCOTCH FANS)

1 cup butter

½ teaspoon salt (optional)

¾ cup firm packed light brown sugar

2 ¼-2 ½ cups sifted all purpose flour

Heat oven to 300.  In a large bowl blend the butter with a mixer set at medium until creamy.  Gradually add brown sugar while beating until smooth and creamy.  At low speed gradually add enough flour to form stiff dough.  Divide dough into four equal parts.  Form into balls, which can be refrigerated overnight in sandwich bags, but that’s optional.  On ungreased cookie sheet pat (or roll) balls into ¼” thick circles.  With fork tine score the edges of the circle.  Then prick outlines of twelve wedges, dividing the circle in ½, ¼, 1/3. Bake 30 to 35 minutes or until light golden brown.  While the cookies are still warm, they can be cut into wedges along the prick marks with a big knife.  But Mother used to cut along the prick marks but not all the way through.  Then she would cool the cookies and break them at that point into wedges.  The effect is more irregular and folksy than cutting the wedges while warm.