More holiday cookies – my Mother’s Scotch Shortbread

1 lb (yep, that’s a pound) of butter (unsalted)

1 Cup of fine or dessert sugar

1/8 teaspoon salt

2 teaspoons vanila or almond

4 cups flour

Pre-heat oven to between 275 and 300 degrees Fahrenheit.

Combine all ingredients with your hands (yep moms you get to get messy!).

Mix until satiny (the dough becomes kind of glossy) – which means mix and then knead at  least 5 minutes (turn dough as you knead).

Place dough in an ungreased (who needs grease with a pound of butter!) 9×13 pan. Push dough down with the heel of your hand forcing into corners and down onto the pan until fairly flat.

My family traditionally does a criss-cross pattern on top with a fork and then sprinkle non-pariels on top.  However, you can serve them plain as well.

Put in the over for an hour. Make sure to take them out before they get too brown and cut before they’re completely cool (or they crumble when you cut them).