Scottish Shortbread
1-1/4 cups all purpose flour
3 Tbsp sugar
1/2 cup butter
In a medium bowl combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth.
For wedges, on an ungreased cookie sheet pat the dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. With a fork, prick dough deeply to make 16 pie-shaped wedges.
Bake in a 300^ oven for 40 to 50 minutes or till edges are very lightly browned and center is set. Cut along perforations while warm.
For strips or rounds, on a lightly floured surface pat dough 1/2-inch thick. Cut into 24 (2x1-inch) strips with a knife or into 24 rounds with a 1-1/2' cookie cutter. Place on an ungreased cookie sheet. Bake in a 300^ oven about 30 minutes or till bottoms are lightly browned.
Makes 16 wedges or 24 strips or rounds.
These are my favorite cookies to cut into shapes and decorate for Christmas. They are easy to roll out and always come out tender and flaky. Plus they aren't too sweet which makes them perfect for icing and decorating. Cathy
Variations:
Spiced Shortbread: Prepare as above except substitute brown sugar for the sugar and stir in 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/8 tsp cloves into the flour mixture.
Lemon Poppy-Seed Shortbread: Prepare as above except stir 1 Tbsp poppy seed into flour mixture and add 1 tsp finely shredded lemon peel with the butter.
Butter Pecan Shortbread: Prepare as above except substitute brown sugar for the sugar and stir in 2 Tbsp finely chopped pecans into the flour mixture. After cutting in butter, sprinkle mixture with 1/2 tsp vanilla and knead until smooth.
Oatmeal Shortbread: Prepare as above except reduce flour to 1 cup and stir 1/3 cup quick cooking rolled oats into the flour mixture. (This version is Excellent!)
from Better Homes & Gardens 'Cookies for Christmas'
1-1/4 cups all purpose flour
3 Tbsp sugar
1/2 cup butter
In a medium bowl combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth.
For wedges, on an ungreased cookie sheet pat the dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. With a fork, prick dough deeply to make 16 pie-shaped wedges.
Bake in a 300^ oven for 40 to 50 minutes or till edges are very lightly browned and center is set. Cut along perforations while warm.
For strips or rounds, on a lightly floured surface pat dough 1/2-inch thick. Cut into 24 (2x1-inch) strips with a knife or into 24 rounds with a 1-1/2' cookie cutter. Place on an ungreased cookie sheet. Bake in a 300^ oven about 30 minutes or till bottoms are lightly browned.
Makes 16 wedges or 24 strips or rounds.
These are my favorite cookies to cut into shapes and decorate for Christmas. They are easy to roll out and always come out tender and flaky. Plus they aren't too sweet which makes them perfect for icing and decorating. Cathy
Variations:
Spiced Shortbread: Prepare as above except substitute brown sugar for the sugar and stir in 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/8 tsp cloves into the flour mixture.
Lemon Poppy-Seed Shortbread: Prepare as above except stir 1 Tbsp poppy seed into flour mixture and add 1 tsp finely shredded lemon peel with the butter.
Butter Pecan Shortbread: Prepare as above except substitute brown sugar for the sugar and stir in 2 Tbsp finely chopped pecans into the flour mixture. After cutting in butter, sprinkle mixture with 1/2 tsp vanilla and knead until smooth.
Oatmeal Shortbread: Prepare as above except reduce flour to 1 cup and stir 1/3 cup quick cooking rolled oats into the flour mixture. (This version is Excellent!)
from Better Homes & Gardens 'Cookies for Christmas'
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