One time on Usenet, "jmcquown" > said:

> Sue me if it's in a cookbook someplace
>
> Grandma Brown's Scottish Shortbread
> Tastes like Lorna Doone's
>
> 3/4 c. butter (do not use margarine)
> 4 c. flour, sifted
> 1 c. sugar
> 1/4 tsp. salt
>
> Blend salt into flour. In a large mixing bowl, cream together butter and
> sugar. Gradually stir in flour until you have a stiff dough. Pat out onto
> a greased 6X9 inch baking pan, pressing with a glass to smooth the dough.
> Prick all over with a fork. Bake at 275F for 50-60 minutes or until lightly
> browned.

Hey, a real shortbread recipe! Too many times I see cookie recipes
that claim to be shortbread, but have extraneous ingredients -- real
shortbread just has the basics (flour, butter, salt, sugar).

We discussed this in RFC last Fall, IIRC, and some wondered: why do
some shortbread recipes call for corn starch? Well, according to a
box of Argo that I bought recently, it makes "softer" shortbread. No
thanks -- if you do it right, that's not necessary, IMNSHO. Here's
the recipe I use; it has a lower butter to flour ratio than Jill's,
but is still just the basics:

Shortbread Cookies

1 cup butter, softened
3/4 cup sugar, granulated or powdered
1/4 tsp. salt
2 cups flour

In a mixing bowl, cream the butter. Add sugar gradually and mix well.
Combine flour and salt; add to creamed mixture. Shape into 2 rolls, 1
1/2 inch in diameter. Wrap in waxed paper and chill for at least 4
hours. Cut into 3/4 inch slices. Place on greased cookie sheet or
baking parchment. Bake at 300° F for 20 minutes or until slightly
browned on edges. Cool for 5 minutes; remove to a wire rack to cool
completely.

Some nice ways to make shortbread:

* Knead some miniature semi-sweet chocolate chips into the dough
before making a log and slicing.
* Roll log in coarse sugar before baking.
* Press a pecan or walnut half into the cookie before baking.


--
Jani in WA