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Posts Tagged ‘Scotch Shortbread’

Scotch Shortbread

Always use real butter for this recipe!

Ingredients:
1 c. sweet (unsalted) butter
½ c. confectioner’s sugar
2 c. sifted All-purpose flour

Directions:
Cream butter and beat in sugar gradually.

Mix in flour well.

Turn dough out on a baking sheet and pat in to a circle (round) about ¾” thick and 7” in diameter.

Pinch the edge of the shortbread all the way around and prick all over with a fork.

Chill in the refrigerator for at least a ½ hour.

Bake in a moderate oven (375°) for 5 minutes.
Then reduce the heat to 300° and bake about 45 minutes.

The shortbread should be gold, not brown, when done.
While still warm, cut in wedges. Small wedges. This is very rich!

Yields 16 small wedges.

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Baking Plan

Are you baking the cookies on your own?  Do you have young helpers? A group of Teenagers?  Little ones and Elderly? Girls and Boys? Women and Men? Physically or mentally challenged? You can adjust to have a fun time, building skills and joyful memories.

Here’s a baking plan for a good variety of memory making Cookies:                                                                   

If Rolled and Cut Out Cookies are an important part of your Cookie Baking Experience:

Depending on the ages of your cookie bakers, you can pre-mix doughs for the rolled and cut out cookies – for instance:  the Sour Cream Cut Out Cookies, the Cut Out Sugar Cookies, and the Gingersnaps, so that the dough will be ready for your bakers.

If starting all the cookies from the beginning with your bakers, have them start with the Drop Cookies, while others mix the dough that needs to chill.

Do Not believe that You have to make rolled and cut out cookies.  A good variety of Drop Cookies and Bar Cookies shows your love and teaches cookie making from scratch to the next generation.

Sour Cream Drop Cookies, Sugar Drop Cookies, Cranberry Drop Cookies, Molasses Drop Cookies, Raisin and Nut Drop Cookies, and a couple Bar Cookies like Jelly Bar Cookies, Seven Layer Bars, Rice Krispies Squares and Brownies make nice presentations and teach “from scratch” cookie baking skills.

If time is restricted – when is it not? the grocery store refrigerated rolls or packaged dry cookies being cooked and baked by you and your ‘bakers’ is easy and quick fun and quick success.

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It is Holiday Baking time, and we have had requests for some tried and true cookie recipes and helpful hints.

Stay tuned…there will be a flurry of recipes from our 45 years of marriage and ancestors’ recipe collections.

Photos as we bake some of the recipes, or from years past.

I remember “watching to learn” and “helping” my paternal grandmother, Dorothy Grace Wiederhold Oschman, in her small “Cape Cod” style cottage kitchen in Connecticut. Cooking and baking with her formed some of my earliest memories.

We would also visit my maternal grandmother, Margaret Dixon Moss, in Northeastern Pennsylvania, and she would come to visit us in Connecticut.  She was an excellent cook and baker too and taught my mother, her sisters and brother to cook some nourishing family recipes.

More memories along the way…

Here come several posts of cookie recipes and helpful hints.

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