Prize Shortbread

My mother made this every year for Christmas, and her daughters still do. Because it's very delicate, we have always just rolled out the dough and cut it into squares. The "edge" pieces get baked, too, and that what the cook and the kids get to nibble while the rest go in the freezer till the holidays. They're great, rich, and delicate - they shatter first when you bite them, and then melt in your mouth. Use fresh nutmeg for the best flavour.

• Ready In: 30 mins
• Serves: 42
• Yields: 3 1/2 dozen

Ingredients

• 2  cups all-purpose flour
• 1  cup butter
• 1⁄2 cup icing sugar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon nutmeg
• 1  egg yolk

Directions

1. Soften butter slightly, but do not allow to become oily.
2. Stir in sugar, salt, nutmeg and egg yould with a wooden spoon.
3. Add the flour, a little at a time, until mixture is too stiff to work with a spoon.
4. Turn onto floured board and knead lightly, drawing in flour all the time until dough just begins to crack.
5. Roll out to 1/4" thickness and cut as desired. Place on ungreased cookie sheet.
6. Bake at 350 for 10 minutes or until delicately brown. Dough may be sprinkled with coloured sugar or sprinkles before baking if desired.