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!

Mary Ann Cherry

the Jessie O'Bourne art mysteries