Scottish Oatmeal Shortbread

1 & 1/2 stick butter (¾ cup)
2/3 cup brown sugar, lightly packed
1 & 2/3 cup flour
1 cup old fashioned oats
1 tsp vanilla
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Beat butter, sugar & vanilla until fluffy.  Add 1 cup of the flour a little at a time, beating into mixture.  On low speed add the 1 cup of oats and the remaining flour.

Spread dough out into a circle shape, approximately 1/2 inch thick—on a greased cookie sheet. 

Bake for 15—20 minutes at 350 ◦   Shortbread is done when pale golden color.  Do not overcook.  Remove from oven & immediately score sections with knife.  Pieces will break apart at score lines when cooled.  Store in air tight  container.



Wonderful with any tea but my favorite is with Honey Sassafras tea... hot or cold!