Scottish Shortbread--Easy, Rich, and Delicious! - Cat Forum : Cat Discussion Forums
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post #1 of 11 (permalink) Old 12-18-2005, 07:09 PM Thread Starter
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Scottish Shortbread--Easy, Rich, and Delicious!

My mother got this recipe from a Scottish baker, and liked it better than her family recipe! It's so easy. Try it and smile! THREE INGREDIENTS! Five minutes preparation!

Scottish Shortbread

Preheat the oven to 325 degrees Farenheit

Mix: 1/2 pound butter
1 1/4 cups CONFECTIONER's sugar ( powdered sugar)
2 1/3 cups flour--give or take, depending on the temperature

Mix the butter and sugar thoroughly with your hands. Mix in the flour with your hands in portions, about 1/2 cup at a time, as the dough "wants" it, no more. It should be easily shaped, but not sticky--(almost like play dough)

Shape into two balls of dough. Flatten into two 8" cake pans, until it is within 1/3 inch of the sides of the pan. IMPORTANT! Fork it all over. Then crimp the edges, as you would do to a pie crust. Push a seasonal cookie cutter down in the middle and pull out, just for decoration. My mother had a heather stamp that she used.

Bake approximately 30-40 minutes OR until golden brown. Start checking it in 20 minutes. Ovens differ. Put on racks to cool a wee while; then turn out. When cool enough, wrap in foil or Saran wrap. You may score it while it's still a bit warm, or just break into pieces as wanted.

It's very rich, and tends to disappear around men and children!
It's so easy UNLESS: you force too much flour into it, unless you fail to fork it all over, or do not watch it carefully while baking. You don't want it to be dark brown. Enjoy! Hint: Have the flour measured into a container before you start; your hands will be covered with butter and sugar.

It takes about 5 minutes to mix and put into the pans...so easy!




Jeanie

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post #2 of 11 (permalink) Old 12-18-2005, 07:31 PM
 
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Maybe I'm a cooking idiot, but what does "forking over" mean? I'd like to try this -- but I better get this part right, first.
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post #3 of 11 (permalink) Old 12-18-2005, 07:35 PM
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Originally Posted by ForJazz
Maybe I'm a cooking idiot, but what does "forking over" mean? I'd like to try this -- but I better get this part right, first.
Forking over is where you pierce the surface of the pastry with the tines of the fork.
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post #4 of 11 (permalink) Old 12-18-2005, 07:45 PM
 
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Gotcha, thanks.
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post #5 of 11 (permalink) Old 12-18-2005, 08:23 PM Thread Starter
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The word I wanted to use has a second meaning, and would have been censored automatically.




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post #6 of 11 (permalink) Old 12-18-2005, 08:37 PM
 
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<~~~~~~~~~cant figure out what censored word?
I am more interested in that, then the recipe and have tried several words by preview so far....LOL!!! Am I bored or what???

This is a perfect example of why I need to turn off the pc!
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post #7 of 11 (permalink) Old 12-18-2005, 09:04 PM Thread Starter
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See your PMs, Dawn. You have to try shortbread, though. You'll be such a heroine to your family!




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post #8 of 11 (permalink) Old 12-18-2005, 09:12 PM
 
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I don't know that I have ever tried shortbread, but this recipe sounds so simple that I may have to add it to my list of baking items for Friday.

Thanks, Jeanie!!
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post #9 of 11 (permalink) Old 12-18-2005, 09:15 PM Thread Starter
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You'll love it, if you like rich cookies or cakes, and if you watch the cautions about the flour and overcooking!




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post #10 of 11 (permalink) Old 12-19-2005, 01:56 PM
 
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Jeanie, can you substitute one of those zero trans fat spreads (like Smart Balance, Olivio, I Can't Believe It's Not Butter) for the actual butter?

Even the thought of butter makes my arteries start to clog up!
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