• Family Recipe: Scotch Shortbread

    Jake’s Grandma makes awesome Shortbread cookies.  These are a staple in our household especially around the Holidays, however, they are perfect any time of the year.  My husband REALLY enjoys these cookies so they are fun to make at our house as a special treat for him.

    Scotch Shortbread:

    • 1 1/2 cup Flour
    • 1/2 teaspoon Salt
    • 2/3 cup Butter
    • 1/2 cup Confectioners’ Sugar

    Sift flour, measure, add salt and sift again.  Cream butter, gradually add confections’ sugar and continue to beat until light.  Combine the dry ingredients and creamed mixture until blended thoroughly.  Pat the dough into an ungreased 9 inch pie plate.  Flute the edges with fingers, prick the surface all over with fork.  Or use an 8×8 inch pan and mark into square or oblongs before baking.  Bake in a moderate oven 325 degrees for 25 to 30 minutes.  Cool before removing from pan.  You can also do a variety of shapes with cookie cutters as well.

    Photo by Angela Anderson Cobb

  • Recipe: Berry Shortbread Dreams

    I made these after our Christmas Baking Day for another event.  They are a super delicious treat for those looking for a fruity shortbread cookie to share this Holiday season.  I got this recipe originally from 2002 Taste of Home Annual Recipes and have done it several times with different flavors of jams, all of the ones I have tried have been awesome.  Chose a flavor that you enjoy for this recipe, we picked raspberry because it is one of our favorites.

    Berry Shortbread Dreams

    • 1 cup Butter, softened
    • 2/3 cup Sugar
    • 1/2 teaspoon Almond Extract
    • 2 cups All-Purpose Flour
    • 1/3 to 1/2 cup Seedless Raspberry Jam

    1.  In a mixing bowl, cream butter and sugar.  Beat in extract; gradually add flour until dough forms a ball.  Cover and refrigerate for 1 hour or until easy to handle.

    2.  Preheat oven to 350° F.

    3.  Roll into 1 inch balls.  Place 1 inch apart on ungreased baking sheets.  Using the end of a wooden spoon handle, make an indentation in the center.  Fill the center with jam.

    4.  Bake for 14 to 18 minutes or until edges are lightly browned.  Remove and cool on wire racks.  Spoon additional jam into the cookies if you want.

    GLAZE

    • 1 cup Confectioner’s Sugar
    • 2 to 3 teaspoons of Water
    • 1/2 teaspoon Almond Extract

    Mix ingredients and drizzle over cookies slightly cooled cookies.  This recipe makes about 40 cookies.

    Photo by Taste of Home