Shortbread Cookies

1 cup butter
1/2 cup light brown sugar
2 cups flour
1 tsp. salt
1/4 tsp. baking powder

Cream butter and sugar. Sift together flour, salt, and
baking powder. Add to butter mixture, and mix well.
Roll out 1/2-inch thick, and cut in rounds or squares.
For petticoat tails, cut into a large round using a plate as a guide,
then cut a smaller round in the center. Divide the larger circle into eights.
Remove to a cookie sheet, leaving 1/2-inch spaces between each triangle.
Prick with a fork. Bake at 325 degrees for 20 minutes or until lightly
browned. Sprinkle with sugar as soon as they are removed from the
oven. Cool a little before lifting from baking sheet. Makes 16-24 cookies.