from the kitchen of: Mary Mastroianni
Scottish Shortbread Cookies
1 Pound Butter
1 Cup Sugar
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Almond Extract
4 Cups Flour
Cream 1 pound butter, 1 cup sugar, 1/2 tsp salt, 1 tsp vanilla and 1/2 tsp almond extract.
Add 4 cups of flour to mixture, one cup at a time beating continuously with a mixer. Let stand at room temperature for 30 minutes.
Roll into teaspoon-size balls, and press with your favorite Cookie Stamp designs or a floured glass.
Bake at 300 degrees for 15 to 20 minutes. Do not over bake, cookies should be lightly browned around the edges. Makes 4 dozen.