In article >,
Kathleen > wrote:

> Little Malice wrote:
>
> > One time on Usenet, Melba's Jammin' > said:
> >
> >>In article >,
> >> "Carla Gilliss" > wrote:
> >
> >
> >
> >>>This is another one of my family recipes that my family has been creating
> >>>for over 30+ years. Please note that NOTHING is allowed to be subsituting
> >>>for the butter called for in this recipe. They don't turn out half as
> >>>well.
> >>
> >>
> >>
> >>
> >>>Scotch Cookies
> >>
> >>
> >>Point of order, here, Carla. Scotch is booze. The people and things of
> >>Scotland are Scottish. "-)
> >>
> >>Why the cornstarch, do you know? Most of the shortbread recipes I've
> >>looked at are just flour, sugar, and butter, maybe some flavoring. I
> >>found a shortbread recipe from Glasgow that includes cornflour, but only
> >>a small amount in proportion to the sugar, flour, and butter.
> >>
> >>Anyone know what the purpose of the cornstarch is?
> >
> >
> > Not I -- AAMOF, I had the same question, but didn't want to offend
> > the OP by mentioning it. (People who post how long they've been making
> > something sometimes take such queries as a challenge to their family
> > honor.) I should have known you'd not only have the chutzpah to ask,
> > but also be able to do so tactfully...
> >
>
> Add me to the "Idunno" list but I can tell you that most of the
> shortbread recipes I've made contained cornstarch. I suspect it
> contributes to the velvety, melt-in-your-mouth feel of the finished cookies.
>
> Kathleen

Huh. Maybe I've been missing that because I don't especially like
shortbread -- I think it leaves the MOST Alexawful taste in the mouth
after eating.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com