Scottish Shortbread

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   Sift dry ingredients into a bowl. Cut butter into pieces and add. With hands knead into a firm dough resembling clay. Vanilla is optional; knead in at this point if used. [The preceding can also be done in a food processor with ease.] Place on a floured board and roll 3/8 to 1/3-inch thick. Either cut with a small 2-inch round cookie cutter or cut with a sharp knife into small triangles or finger shapes. Place on an ungreased cookie sheet. Prick each cookie three times with a toothpick or with a fork and sprinkle sugar over the tops. Bake at 375u00b0 F. until edges turn faintly tan. DO NOT ALLOW COOKIES TO BROWN. Remove from oven, and while hot, sprinkle tops with more granulated sugar, if desired. Cool and store in an airtight container at room temperature.

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