Scottish Shortbread

Cleo asked for this recipe... one of her favorites!
I use a clay mold to bake this shortbread, but it can also be baked in an 8" round cake pan.

Scottish Shortbread

1 1/2 cup sifted all purpose flour
3/4 cup powdered sugar
1/4 teaspoon salt
1/2# butter, softened to room temperature. (This should be soft enough to leave a fingerprint on the butter, but not soft enough to spread on bread.)

Preheat oven to 325 degrees

Mix dry ingredients together. Cut in butter and mix well. Knead thoroughly until the consistency is doughy. Press firmly into the pan; make certain the dough touches the bottom, and sides. Score the dough into wedges with a sharp knife.
Bake for approximately 45 minutes or until shortbread is lightly browned. It should still be slightly springy to the touch. Let cool in the pan, and then run a knife around the sides to loosen the shortbread. Remove to a rack to cool.
To cut into wedges, use a sharp knife.