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Scottish Shortbread III

Reviewed: Nov. 20, 2011
Very easy to make, and very tasty! I read many of the other reviews, and tried a few tips I read from others. I used 4 cups of sifted flour, 3 sticks of unsalted butter, and one stick of light butter (I wanted to try 1/2 salted and 1/2 unsalted, but the light was all I had). I added 1/2 tsp of vanilla and about 3/4 tsp salt. I put it in a 9x13 pan, and the finished product is about 3/4 inches thick. I sprinkled yellow colored sugar on top before baking.
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