Shortbread

Heat oven to 300°.

Line pans with double layer of brown paper. Do not grease.

Sift sugar; knead in butter (use on hand it is messy!).

Add egg yolk; mix in.

Add flour one cup at a time; knead until smooth.

Divide into 3 (8 or 9-inch) pans.

Pat out with hand to 1/4 to 1/2-inch thickness.

Prick all over with fork.

Crimp edges and mark lightly with knife.

Bake for 45 minutes to 1 hour. Shortbread should be very pale.