Scottish Shortbread - cooking recipe

Ingredients

4 c. sifted flour
1 c. plus 2 Tbsp. butter
2 egg yolks
10 Tbsp. sugar
1 1/2 tsp. vanilla

Preparation

Use only real butter.
Put all ingredients in large bowl. Using your hands, knead all together until it becomes one mass. This will take time, be patient.
Form into 6 balls.
Place on ungreased baking sheet.
With heel of hand and fingers, press into round cakes 1/2-inch thick.
Flute edges with fork; mark into pie shaped sections with back of knife and decorate with fork pricks. Bake at 300\u00b0 for 30 to 40 minutes.
Do not let brown.
Cool 10 minutes before removing from rack with pancake turner.
When cool, break along marks to serve.
Can be frozen.