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Mary Mastroianni's Scottish Shortbread
1 pound butter
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
4 cups flour
Place first five ingredients in a bowl and add flour, 1 cup at a time, beating continuously with a mixer. Let stand at room temperature for 30 minutes. Roll in balls, teaspoon-size, and press with a cookie stamp or floured glass. Bake at 300 degrees for 15 to 20 minutes. Do not overbake. Cookies should be lightly browned around the edges. Makes 4 dozen.
Tested by Karen Novak
Thursday, December 07, 2000
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