Shortbread for Christmas

[Lyle1]

Having been raised in America, I grew up on traditional foods from many lands and cultures, all of them tweaked and adjusted according to what ingredients were available in America. I also learned that every family had a distinct opinion of the correct way prepare the same dish. I have favorite recipes, but if I can't improvise to suit my mood and what is in the pantry, what fun is cooking?

I use the following recipe from a book of Highland Recipes adapted for the American kitchen. I don’t know how “traditional” it is, but I like it.

1 lb. sweet butter
1 cup powdered sugar
3 cups sifted flour
1 cup rice flour
(or 4 cups sifted flour) The rice flour makes a difference, and it is not as hard to
find as it once was.

Cream the butter & add the sugar gradually. Blend well, but do not over work. Gradually work in the flour.

Turn the dough out on a lightly floured board to pat out into two circles about ¾ inches thick. (You can use part powdered sugar and part flour for this, for better results.)

Prick all over with a fork. Place on a baking sheet. Then put the shortbread in the refrigerator or freezer for half an hour.

Bake at 375º for five minutes, then lower the temperature to 300º and bake for 45 to 60 minutes. When done, shortbread should be golden but not browned at all. Cut into wedges while still warm.

I’ve used this recipe for shortbread cookies. Pat dough out to ¼ to ½ inch thickness and cut to shape. Prick each one twice then refrigerate for about 20 minutes. I bake the cookies at 350º for 5 minutes, then at 300º for five or 6 minutes. The thicker the cookie, the longer it bakes!

I have two shortbread molds that I’ve never used. Maybe this year I’ll give them a try!

I've also seen recipes that add some lavender and/or rosemary, which sounds good to me.