We all love the buttery melt in your mouth flavor of Scots shortbread cookies and a holiday isn’t a holiday without it.
This recipe is dreadfully ecstatically simple and can be manipulated in a dozen different ways to give you hundreds of different tastes and looks.
SCOTTISH SHORTBREAD COOKIES
1 lb. butter
4 cups of flour
Dash of salt
3/4 c. sugar.
Combine all ingredients well. Form into rolls approximately 1 1/2 inches in diameter. Roll in sugar (may be colored). Refrigerate well. Slice into 1/4 inch slices, place on ungreased baking sheet. Bake at 350 degrees for 8 minutes.
Press into a mold, or roll out into a circle and cut in pie shaped sliced, sprinkle the tops with sugar or cut them cleanly through prior to baking
Take the small end of the triangle and dip it into chocolate, or spread with jam and top with another slice to make sandwich cookies
sprinkle it prior to baking with miniature chocolate chips which will bake into the top of the shortbread.
You may also, if you like, add lemon, amaretto, anise or a variety of extracts to flavor the shortbread.
I personally prefer my own plain and simple, eaten with afternoon tea. The melt in your mouth texture and the buttery flavor are perfect for an afternoon break.
raelyn fielding
