Shortbread

Preheat oven to 375 and butter an 8 inch round cake pan, or a square pan about the same size.

In a large bowl with an electric mixer, cream butter and sugar until light and fluffy. Combine flours, salt and baking powder in a sifter and sift over the butter and sugar mixture. With a heavy spoon mix in the flour mixture to make a stiff dough.Press dough neatly into the prepared pan using the back of a large spoon.Prick dough all over with a fork, then score dough into 8 or more even wedges.

Bake until golden brown, 40 to 45 minutes.

Let cool in pan until cool enough to handle, then un mold and re cut the wedges while still hot. Store in an air tight container.

Shortbread is better eaten the next day, if you can wait that long!

Variations:Sprinkle coarse sugar over shortbread before baking.
Add 1 teaspoon Almond extract and 1/2 cup finely ground toasted almonds to dough.