In bowl mix flour, sugar and butter together, either by hand or in
electric mixer.
Add egg yolk and knead in well. Divide mixture
into 4 parts and roll each into square or circle about 1/2-inch
thick.
Mark pattern in crust by lightly tapping with tip of fork.
Cut each circle into 8 triangles or each square into 8 smaller
squares.
Place pieces on lightly buttered and floured baking sheet.
Bake at 35 degrees 15 minutes, then reduce heat to 3
degrees and bake 3 minutes more, until shortbread is
delicate light brown.
Makes 32 shortbreads.
Recipe from James Beard Copyright Los Angeles Times -----
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