Frosted Scotch Shortbread

1 c Butter

1/2 ts Salt

3/4 c Powdered sugar

1 ts Vanilla

2 c Flour

Frosting: 2 tb Butter

2 oz Baking chocolate

1/2 c Sugar

1/3 c Evaporated milk

- or heavy cream Recipe by: Three Rivers Cookbook III Cream butter, salt and sugar together. Mix in vanilla. Add flour and mix well. Mixture will be dry. Roll into small balls the size of a walnut. Place on an ungreased cookie sheet. Bake at 300 degrees for 25 minutes. Do not brown. Cool completely before frosting. Frosting: Melt butter and chocolate in a saucepan. Add sugar and cream. Boil for 1 minute. Remove form heat. Beat until thick enough to stick to cookie. Dip the top of each cookie into frosting and return to cookie sheet or wire rack to set until frosting is firm. If frosting gets too hard to dip into, add a few drops of cream.
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