Scotch Shortbread - cooking recipe

Ingredients

2/3 c. butter, no substitutes
1/2 c. powdered sugar
1 1/2 c. plus 2 Tbsp. sifted flour
1/2 tsp. vanilla

Preparation

Cream butter, add sugar and beat until fluffy.
If desired, use electric mixer at medium speed.
Sift flour and salt into butter mixture.
Blend thoroughly with hands.
Knead gently so dough gets a \"thinly layered\" look.
Separate into two balls, press into flat, round shape.
Wrap in plastic or wax paper and refrigerate until chilled.
Roll out on floured surface 1/4 to 1/2-inch thick.
Cut into shapes; prick with fork.
Bake on greased cookie sheet until lightly browned.
Cool on racks.
Bake at 325\u00b0.