A favorite cookie from Scotland that will melt in your mouth. Delicious with tea!
Gooseberry Patch DECEMBER 2010
Beat together butter, powdered sugar and vanilla until well blended. Add flour, one cup at a time, to butter mixture.
On a floured surface, roll out dough to 1/4 to 1/2-inch thickness. With a sharp knife, cut dough into 2-inch squares or cut into 1 3/4-inch rounds with a cookie cutter.
Place on an ungreased baking sheet and prick top of cookies with a fork. Bake at 325° for 20 minutes, or until bottoms are golden and tops are light in color. Cool on wire racks. Store in an airtight container.
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