"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Traditional Scottish Shortbread, by Sue Leinweber, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c butter (no substitute) 1/4 c sugar 2 c flour (scant) 1/4 c rice flour
Cream butter until white, add sugar and continue to beat. Gradually add flour and rice flour. Turn onto floured board and knead lightly. Shape into two rounds. Mark edges with fork tines and prick top of round. Place on cookie sheet lined with waxed paper. Bake at 325º for 45 minutes. May substitute 1 tablespoon farina.
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