Scottish Shortbread

Cream the butter and sugar very well until light colored and fluffy.

Beat in the vanilla extract.

Fold in the flour until a soft dough forms. Cover and refrigerate for about an hour.

Roll in balls and flatten with the bottom of a glass dipped in flour or roll out and cut into shapes as desired. I like to bake the dough in large rectangles and then cut the cookies in fingers just when they come out of the oven and are still warm.

Bake at 350 degrees for 12-15 minutes until edges are golden brown.  Allow longer baking time if you are baking the large rectangles of dough.

Dip in melted chocolate for another variation.