Scottish Shortbread

I used to make this with my mixer and have recently completely changed the mixing method. -Kate

1 lb. unsalted butter (I rarely have unsalted butter so I use salted)

1 cup sugar

4 cups all purpose flour

2 teaspoons vanilla

Grate ice cold butter into a mixing bowl with other ingredients. Mix with your hands until blended. Lumps are OK. Press into a pan. (approximately 10 x 16). Prick with a fork. Bake 50 minutes at 275º, turn to 325º and bake 20 minutes or until light brown. Sprinkle with sugar and cut into shapes with knife, leave in pan until cool. Don’t work dough too much, it gets tough. A half batch works fine and makes a thinner cookie in an 8 inch square pan, great with fresh strawberries

-Nancy Hutchins/Kate