Louise Rodgers'

Scottish Shortbread

For 50 years Louise has been using this recipe she

got from her father-in-law! She serves them on
special occasions and says they are a treat for all.

Shown above: #242 – Maple Leaf, #076 – Circle of Love,

#212 – Ice Crystal, #368 – Nativity, #223 – Basket Heart

Ingredients

1 or more Rycraft cookie stamps

Vegetable oil or olive oil for seasoning stamps

1 pound (4 cubes) butter softened
1 cup light brown sugar
Just under 4 cups all-purpose flour
1 tsp vanilla

Granulated sugar

Optional: fairy dust (edible glitter), green sparkles, and candy stars.

Method

Wash cookie stamps, then eason stamps with vegetable oil (not butter), rinse excess off, and let dry.
Cream butter and sugar. Add vanilla. Add flour and mix well.
Roll into 1″ balls and press down with cookie stamp using a rocking motion. Optional: dip balls in granulated sugar and dip stamp into sugar before stamping for better release from the dough.
Bake at 350 degrees for 15 minutes.
Optional: decorate with fairy dust, sparkles, and candy stars.