"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Royal Scotch Shortbread, by Jeannette Williams, is from Jeannette and Friends ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 ½ c sifted flour 1 ½ c sifted powdered sugar 1 c (2 sticks) butter or margarine Silver candies
Sift flour and sugar together into bowl. Cut in butter with pastry blender until mixture is crumbly. Work dough into ball with hands and knead 10 minutes. Pat dough, ¼ “ thick, on 14x12 ungreased cookie sheet. Cut into 2” diamonds or squares with sharp knife. Decorate points with silver candies. Bake 45 minutes at 300 degrees F until firm and golden. Recut cookies at marks and separate carefully. Cool on wire racks. These cookies are very delicate. Handle with care. Yield: 4 Dozen.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. - Voltaire
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