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.

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