Scotch Shortbread

Another Christmas time favorite cookie recipe. Mo made these for years and I know that they were her favorite. Best part is they are quick and easy and one batch makes a LOT of cookies. They are a great cookie-tray filler. 

Scotch Shortbread

1 pound (4 sticks) sweet cream Butter (not margarine)
4 cups Flour
1 tsp Vanilla extract
1 cup Sugar

Soften butter and cream together with sugar. Add vanilla. Slowly add flour using a wooden spoon. Knead dough lightly with your hands until all flour is mixed in.

Put dough onto a large cookie sheet (jelly roll pan.) Press dough down and roll with a rolling pin so that dough is spread out evenly over the cookie sheet. The dough should not be higher than the edge of the cookie sheet (about 3/4" thick.) Refrigerate for one hour.

Bake 30 - 40 minutes at 300 degrees. Bake until white, not brown. Remove from oven and cool slightly. Sprinkle top of cookies with decorative sugars (such as red and green for Christmas.) Cut into 1" squares.

Can be frozen.