Virtual Cookie Exchange
For this year, or maybe next:
the Splendid Table's Virtual Cookie Exchange.
My contribution: Scotch Shortbread, from my mother-in-law's Scottish neighbor, Peggy Sellers.
Preheat oven to 325 degrees.
Mix together 3 cups flour, 2 cups cornstarch, 1 heaping cup confectioner's sugar. Add 1 lb. butter, softened and cut into pieces. Work dough with hands until it begins to come together. Press into a jelly roll pan. Pinch edges. Prick dough evenly with a fork. Bake about 30 minutes. Remove from oven. Cut into squares, Return pan to oven and lower temperature to 300 degrees. Bake another 15-20 minutes, covering pan, if needed, with foil so that the cookies don't burn. Remove from oven and cool in pan.
Yield: about 30 cookies, which keep well for at least a week in a covered container.
Enjoy with tea and a jigsaw puzzle or a friendly game of Uno.
the Splendid Table's Virtual Cookie Exchange.
My contribution: Scotch Shortbread, from my mother-in-law's Scottish neighbor, Peggy Sellers.
Preheat oven to 325 degrees.
Mix together 3 cups flour, 2 cups cornstarch, 1 heaping cup confectioner's sugar. Add 1 lb. butter, softened and cut into pieces. Work dough with hands until it begins to come together. Press into a jelly roll pan. Pinch edges. Prick dough evenly with a fork. Bake about 30 minutes. Remove from oven. Cut into squares, Return pan to oven and lower temperature to 300 degrees. Bake another 15-20 minutes, covering pan, if needed, with foil so that the cookies don't burn. Remove from oven and cool in pan.
Yield: about 30 cookies, which keep well for at least a week in a covered container.
Enjoy with tea and a jigsaw puzzle or a friendly game of Uno.
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