2 c flour 1 c butter 1 t baking powder 1 c confectioners sugar 1 t salt
Shift together flour, baking powder and salt, set aside.
Cream butter and sugar together until light and fluffy, use electric mixer at medium speed.
Gradually stir dry ingredients into creamed mixture, mixing well.
Cover and chill in refrigerator 1 hour.
Roll out dough on flour surface to 9 inch square, about 1 inch thick. Cut into 24 rectangles.
Place rectangles, about 1 inch apart on ungreased cookie sheet.
Prick each 3 times with fork tines.
Bake in 300 degree over 20 minutes or until edges are lightly browned.
Remove from cookie sheets. Cool on racks.