That thread got me to thinking about how many great heirloom recipes we all have, and I would like to see what you’re willing to share…here is mine:

Peggy’s Shortbread (from Mom)

1 pound butter

1 cup powdered sugar

4 cups sifted flour

Cream butter and sugar together. Don’t let it cream so long it gets "oily". Add flour gradually.

Flatten dough into 2 circles, about 3/4-inch thick. Use fork to make marks around the edge as you would for peanut butter cookies.

Put into 2 greased pans (pie pans work well). Prick shortbread all over with a fork. Using a knife, "score" shortbread about 1/8-inch deep into pie-shaped pieces to make it easier to cut later.

Bake at 375 degrees for 5 minutes. Lower oven to 300 degrees, then bake for 45 to 60 minutes more until barely golden brown.