"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
Beat sugar and butter until fluffy. Add 1 cup of flour. Continue adding remaining flour until dough is not sticky. Roll into a ball. Press into shortbread mold or round cake pan. Prick bottom with fork several times. Bake at 325 for 30 to 40 minutes. Turn out onto a baking rack until cool
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