Scotch Shortbreads

Beryl Anderson

Recipe makes about 48 – 1 1/2-inch squares, or use 1 1/2-inch round cookie cutter. These are rich crumbly cookies.

• 1/2 c. confectioners’ sugar

Sift confectioners’ sugar. (Sometimes 1/2 of the amount can be granulated sugar, or 1 1/3 cups of brown sugar may be substituted.) Brown sugar makes these cookies excellent.

• 1 c. butter

Beat butter until soft. Add sugar gradually and cream these ingredients until they are blended.

• 1 tsp. vanilla
• 2 c. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking powder

Add vanilla. Combine above, then work in sifted flour, salt and baking powder with hands. Roll the dough to the thickness of 1/3-inch or pat it between two pieces of waxed paper – cut into the squares or rounds and bake them on a greased tin or teflon cookie sheet, in a moderate oven, 350 to 375 degrees for 20 minutes or until slightly brown. Allow to cool before taking them off of cookie sheet.