Scotch Nut Shortbread

This is one variation of the shortbread that Scottish cooks have made famous around the world.

Cream the butter or margarine and add the sugar. Mix well. Stir in the remaining ingredients and mix again. Form into a ball. Chill in the refrigerator. Roll out on a floured board to one-eighth inch thickness. Cut into lengths 1 inch by 2 inches. Prick the tops with a fork. Place on an ungreased cookie sheet. Bake in a preheated slow oven for about 20 minutes, or until cooked. Makes about 4 and a half dozen. Store in a canister until ready to serve. Or roll out to a thickness of one-fourth inch, if desired.

INGREDIENTS

1 cup softened butter or margarine.

Half cup sugar.

One-fourth teaspoon salt.

2 and a half cups sifted all-purpose flour.

One-fourth teaspoon of almond extract (optional)

Half cup finely chopped shelled almonds or walnuts.