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Scottish Shortbread


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  • 1/2 pound unsalted butter (2 sticks or 1 cup)
  • 1/2 cup brown sugar
  • 2 cups flour
  • 1/4 to 1/2 teaspoon vanilla
  • pinch salt


Mix well, roll out to about 1/4-inch thick and cut into shapes. Or, roll into small balls then roll in finely chopped nuts or sugar; place on cookie lightly greased cookie sheets and flatten with the bottom of a glass. Bake at 300° F. for approximately 20 to 25 minutes.

Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.

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