**20 Scandinavian Cookies - Cookie Stamp Shortbread
Cookie Stamp Shortbread
(for use with cookie stamps)

3 cubes butter or margarine
3/4 cup sugar
1/2 to 1 teaspoon of your favorite extract (optional)*
Add 1 cup at a time and mix well with mixer:
4 cups flour


Press in 9" x 15" pan. Stamp in rows with cookie stamp [a square stamp works best in a pan]. Bake until golden, 35 inutes at 350° F. Cut into squares.

*Almond, lemon or other extracts are a nice addition.

From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.