Sift flour and confectioner's sugar, then cut in butter until the mixture is crumbly. Knead for 10 minutes. Pat dough into a 1 cm-thick rectangle (14 by 30 cm) on an ungreased cookie sheet. Cut into 5 cm diamonds or squares. Bake at 150ºC , 45 minutes or until golden. Recut the cookies at the marks and separate carefully while still warm. Lynn Sacerdote 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.