Scotch Cakes
Karen Penno - Blaine, WA

My father was of Scottish heritage and these rich cookies were a favorite of his.

- 1 pound butter
- 1 1/2 cups sugar
- About 5 cups flour

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!