1 lb butter at room temp.
1-1/4 c. sugar
4-1/2 c. white flour
Cream together the butter and sugar. Gradually knead in the flour with your bare hands. Knead it very well, the longer the better. Don’t give up. The warmth from your hands will make it work, if you’re patient (don’t add liquid – have faith!) It will be ready when the dough is smooth but not sticky, and it can all cling together in one ball, and you can pick it up with one hand.
Pat into a 10×15 cookie pan with sides (or a jelly-roll pan). Bake at 325 for 40 minutes or until golden brown on top. Cut it into squares immediately, before it hardens, or you’ll be sorry! Let cool a bit, but remove from pan while it’s still a bit warm, since it’s easier that way.
(AMOUNTS: x3 for a 75-person feast, if it’s one of two desserts)