In a large bowl, cream butter and sugar until light and fluffy.

Gradually stir in flour and mix well. 

Turn onto a lightly floured surface and knead until smooth, about 3 minutes.

Roll (with pin) into a 1/3-in.-thick rectangle measuring 11 in. x 8 in.

Cut into 2-in. x 1-in. strips. Place 1 in. apart on baking sheet lined with parchment paper.

Prick with a fork 3 times

Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes on pan then transfer to a wire rack.