| Basic Scottish Shortbread
1 1/4 cups all-purpose flour
3 tbls sugar
1/2 cup butter
In a mixing bowl stir together the flour and sugar. Then cut in
butter till mixture resembles fine crumbs. Form mixture into a
ball and knead till smooth.
For wedges, on an ungreased cookie sheet pat or roll dough into
an 8-inch circle. Using your fingers, press to make a scalloped
edge. If desired, use a fork to prick the dough. Using a sharp
knife, cut dough circle into 12 to 16 pie-shaped wedges. Do not
separate wedges.
Bake in a 325� oven for 25 to 30 minutes or just till edges are
lightly browned. Cut into wedges again. Then remove wedges and
cool on a wire rack.
Preserves 'n' Shortbread Cookies
1 recipe Basic Scottish Shortbread
1/4 cup seedless strawberry or blackberry preserves, or seedless
red raspberry jam
1/2 of a recipe Powdered Sugar Icing
Prepare dough for Basic Scottish Shortbread as directed.
After kneading dough, divide dough in half. Shape each portion
into an 8-inch roll. Place the rolls 4 to 5 inches apart on an
ungreased cookie sheet. Pat each roll into a 2-inch-wide strip.
Using the back of a spoon, slightly press a 1-inch-wide indentation
lengthwise down the center of each strip.
Bake in a 325� oven for 20 to 25 minutes or till edges are lightly
browned. Transfer cookie sheet to a wire rack. If necessary, re-form
the indentations in the shortbread. Then immediately spoon the
preserves or jam evenly into the indentations. While shortbread
still is warm, diagonally cut the strips crosswise into 1-inch-wide
pieces. Drizzle with Powdered Sugar Icing. Cool completely, then
remove cookies from cookie sheet. Makes about 18.
Powdered Sugar Icing: In a mixing bowl stir together 1 cup sifted
powdered sugar, 1/4 tsp vanilla or several drops almond extract,
and 1 to 2 tbls milk to make of desired consistency. Makes about
1/3 cup.
Crunchy Almond Sticks
1 recipe Basic Scottish Shortbread
1/2 tsp vanilla
1/2 tsp almond extract
Milk
1/4 cup sliced almonds, toasted
1/2 of a recipe Powdered Sugar Icing
Prepare dough for Basic Scottich Shortbread as directed, except
before kneading, mix in vanilla and almond extract. After kneading
dough, on an ungreased cookie sheet pat or roll dough into a 10x6-inch
rectangle. Generously brush top with milk, then sprinkle with almonds.
Bake in a 325� oven for 20 to 25 minutes or till edges are lightly
browned.
While shortbread still is warm, cut rectangle into 3x1-inch sticks.
Remove and cool on a wire rack. Drizzle with Powdered Sugar Icing.
Makes 20.
Spicy Shortbread Nuggets
1 recipe Basic Scottish Shortbread
1/4 cup packed brown sugar
1/2 tsp aniseed, crushed
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground cardamom
Prepare dough for Basic Scottish Shortbread as directed, except
substitute 1/4 cup brown sugar for 3 tbls sugar. Mix in aniseed,
cinnamon, cloves, and cardamom with the flour.
For nuggets, after kneading dough, divide dough in 12 portions.
On a lightly floured surface roll each portion of dough into a
10-inch-long rope. Cut ropes into 1/2-inch-long pieces. Place
pieces 1/2-inch apart in an ungreased shallow baking pan. Bake
in a 325� oven for 12 to 15 minutes or till edges are firm and bottoms
are lightly browned. Remove cookies and cool on paper towels.
Makes about 20 dozen.
For wafers, pat or roll dough into an 8-inch square. Using a fluted
pastry wheel or knife, cut into 1-inch squares. Place 1-inch apart
on an ungreased cookie sheet. Bake in a 325� oven about 20 minutes
or till bottoms are lightly browned. Remove and cool on wire rack.
Makes 64.
Oatmeal Shortbread
1 recipe Basic Scottish Shortbread
1/3 cup quick-cooking rolled oats
Prepare dough for Basic Scottish Shortbread as directed, except
reduce flour to 1 cup. After cutting in butter, stir in oats.
After kneading dough, on an ungreased cookie sheet pat or roll dough
into a 10x6-inch rectangle. Bake in a 325� oven for 20 to 25 minutes
or till edges are lightly browned. While shortbread still is warm,
cut retangle into 3x1-inch sticks. Remove and cool on a wire rack.
Makes 20.
Cherry Shortbread Cookies
1/2 sup maraschino cherries, well drained
1 recipe Basic Scottish Shortbread
1/4 tsp ground nutmeg
2 to 3 drops red food coloring (optional)
Place cherries on paper towels to absorb excess juice. Prepare
dough for Basic Scottish Shortbread as directed, except mix in nutmeg
with the flour. Before kneading, mix in cherries and food coloring,
if desired.
After kneading dough, shape into 1-inch balls. Place 2 inches apart
on an ungreased cookie sheet. Using the bottom of a glass, slightly
flatten balls into 1/2 inch. Bake in a 325� oven about 20 minutes
or till edges are firm and bottoms are lightly browned. Remove
cookies. Cool on a wire rack. Makes about 24.
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