Scotch Shortbread (C&H) Recipe




Scotch Shortbread (C&H) Ingredients

1 cup butter
3/4 cup c and h powdered sugar - unsifted
1/2 tsp almond extract
2 1/2 cup all-purpose flour
1/4 tsp salt

A Recipe for
Scotch Shortbread (C&H)

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.


This Recipe for Scotch Shortbread (C&H) is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for Scotch Shortbread (C&H) from the recipe cookbook of Recipes-to-go (Bread)


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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Scotch Shortbread (C&H)

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)






Scotch Shortbread (C&H) Directions

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x
7 x 2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in
375-degree oven 25 minutes. Cut along markings while hot. Cool in
pan.

Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias

Serves: 35

 

 

 

 

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Scotch Shortbread (C&H) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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