Karen Penno – Blaine, WA
My father was of Scottish heritage and these rich cookies were a favorite of his.
Mix and work thoroughly together – best if butter is not quite room temperature.
Roll out or pat 1/4″ thick on lightly floured board. Cut into triangles or diamond shapes and prick with a fork.
Bake at 300 degrees for 30 minutes or until light tan around edges.
Can make dough into a roll, wrap in plastic wrap and refrigerate it until firm. Then slice into 1/4″ rounds, prick with fork and bake as above.
They are melt in your mouth delicious!