Scottish shortbread

1. Heat oven to 300 degrees. Beat butter with electric mixer until light and fluffy. Add flour all at once and mix thoroughly.

Form dough into a ball and divide in half. Press each ball evenly over bottom of 8 inch round cake pan. Mark into 16 wedges with a knife, cutting about 1/8” into dough.

Bake 45-50 minutes. Shortbread should be very pale and not brown at all. Cool on racks. Cut. If desired, as soon as shortbread is taken from oven, immediately sprinkle ¾ cup semi-sweet chocolate chips on each pan. Let stand
3-5 minutes. Spread evenly and sprinkle with chopped walnuts or pecans.