Mary Ann Cherry

the Jessie O'Bourne art mysteries

JESSIE'S SCOTTISH SHORTBREAD

2 cups butter (use REAL butter for best results)
1 cup XXXX sugar, packed in cup,
then sifted
2 cups sifted all-purpose flour
Pinch of salt (optional)

Cream the butter thoroughly. Blend in
the sugar gradually. Add flour gradually, then knead to blend well. Roll out to a 1/4-inch- thick rectangle on lightly floured board. Prick, or press any desired design on top.
Cut into squares 2 inches by 2 inches.
Place on ungreased baking sheets about 1/2 inch apart.

Bake in moderate oven (350° F.)
for 18 to 20 minutes, to a delicate golden
color. Cool on cake racks. (Makes 2 ½ to 3 dozen)

For variety:

Add a tsp of maple flavoring
Add chopped nuts (toasting optional)
Add toasted coconut or well chopped raisins, cranberries or dried apple
Add a touch of lemon or orange zest
Dip the resulting cookies in melted chocolate on one half

I'll be posting some recipes, art info and blog items here on this page...ENJOY!