Sift flour and confectioner's sugar, then cut in butter until the
mixture is crumbly. Knead for 10 minutes.
Pat dough into a 1/4-inch-thick rectangle (14 by 12 inches) on an
ungreased cookie sheet. Cut into 2-inch diamonds or squares.
Bake at 300 F, 45 minutes or until golden.
Recut the cookies at the marks and separate carefully while still
MM by Dave Sacerdote
Dave's notes: This was a great favorite of my grandfather, Albert
Stewart. Rather than greasing a cookie sheet, though, I prefer to
make these on a cookie sheet lined with parchment.