Nellie Mitchell's Shortbread

This is the shortbread we had as kids, as made by Nellie Mitchell. She used a round cookie cutter with a fluted edge.

1 lb. butter
1 c. fruit sugar (scant)
4 c. flour
1 tsp vanilla

Mix and knead very well.
Roll and cut.
Bake at 375° for 5 minutes; then turn down to 300° until lightly browned. 

Here’s a later recipe, from Helen Douglas.

 3 ½ c. flour
1 lb. butter
1 c. rice flour
1 c. fruit sugar.

 Knead well. Roll out. Bake at 325°, for 15 to 17 minutes, or until golden.