Louise Rodger's Scottish Shortbread
Louise Rodger's Scottish Shortbread Cookies 

Louise has been using this recipe she got from
her father-in-law for 50 years! She serves them on
special occasions and says they are a treat for all.


          

Shown above: #076 – Circle of Love,    #242 – Maple Leaf,  
#223 – Basket Heart,    #368 – Nativity,    #212 – Ice Crystal

Ingredients

cookie stamp(s)
vegetable oil or olive oil for seasoning stamps

1 lb butter softened
1 cup brown sugar
4 cups all-purpose flour
1 tsp vanilla
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.
Decorate with fairy dust, sparkles, and candy stars.
    


CALL us at 1-208-398-9156
Copyright © Rycraft, Inc 1978 - 2018.
Rycraft is a trademark of Rycraft, Inc.
All Rights Reserved, Emmett, Idaho