Skip to main content

MaD Cooking Show S1E3 Shortbread



This recipe comes from Joel's family and is called Scotch Shortbread. When he was younger, Joel would use half shortening and half butter as opposed to all butter as we've done in the video today.



If the embedded video doesn't work for you, click here.






Scotch Shortbread recipe

1 cup butter
1/2 cup brown sugar
1/4 cup white sugar
2 1/4 cup all purpose flour
1 teaspoon salt

Mix together ingredients. Roll out and cut into cookies or press dough into 8x8 pan. Bake at 300 degrees Fahrenheit on non greased cookie sheet for 20-25 minutes. May be decorated using springler cookie presses.

As stated in the video, when we used the shortbread pan, we increased the temperature to 330 and cooked for closer to 30 minutes. Keep an eye on it as you cook, you're looking for a golden brown color.


Labels:

Comments

  1. RhettaFebruary 8, 2014 at 7:49 PM

    Yum. I agree that rosemary would be a great addition; it nicely flavors my favorite biscotti. Love that the whole family (minus one kitty?) got in on the act this time. Thanks for sharing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hospitality for the Rest of Us: Long Distance

People are moving more and more. When I was a youngster, it was a rare instance for a friend to move away. Now it's me that moves away. We've moved a lot, especially when we first got married. It was something like five addresses and three states in the first four years of our marriage. We've slowed down a bit. In the midst of all that moving, we've made some friends along the way. I try to keep an open line in case of times of grief and celebration. One of the best tools I've found for keeping in touch with loved ones far away is Facebook. As much time as I could spend doing other things instead of checking it, it's the best thing I've found. It allows me to communicate with others, without having to call. I know calling is amazing, hearing people's voices, but for introverts, there are no body language clues for us to pick up on that help make our conversations easier. It's also why we prefer to video chat :-) Back to Facebook, some etiquette.
Post a Comment
Read more

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S
Post a Comment
Read more

Tasty Tuesday: Roasted Broccoli

I ran across this recipe on Pinterest the other day that was labeled " The Best Broccoli Of Your Life. " I normally either steam our broccoli in the microwave or saute it with olive oil and red pepper flakes on the stove top. I decided this would be something to try. I did the salt, pepper and olive oil part of the recipe. I didn't have the majority of the other ingredients. In fact, all I had was a little bit of Parmesan  It was wonderful. Not the best broccoli of my life, but honestly, it was pretty close. And if I had the lemon juice and all that jazz, it may very well be the best. What have you been eating lately?
Post a Comment
Read more