"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Nana’s shortbread Recipe

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This recipe for Nana’s shortbread, by , is from The Andrews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lori Andrews

Category:
Category:

Ingredients:  
Ingredients:  
Nana's Scottish Shortbread
1 lb. butter (no oleo)

3 1/2 cuisine all purpose flour
1cup fine sugar

Directions:
Directions:
Cream butter and sugar. Then add 3 and 1/2 cups flour, 1/2 cup at a time.
Mix well and knead thoroughly. Add more flour if needed. The more you knead, the tastier the shortbread will be.
Pat the dough into a round, square, or oblong pan (don't roll it or grease the pan; the dough is rich enough). Prick with a fork all the through, top to bottom, in a design if you can.
If you like thicker shortbread, use an 8 x 8--just watch that the bottom doesn't brown. If you like it a little thinner, an 11 x 7.5 x 1.5 (deep) is ideal.
Bake in 300 degree (very slow) oven for 45-60 minutes. Don't let shortbread get brown on top.

Personal Notes:
Personal Notes:
And of course, no post about Scottish food would be complete without invoking Rabbie Burns' famous blessing:
Some hae meat
by Robert Burns

.
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat and we can eat,
And sae the Lord be Thanit.

 

 

 

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