Christmas Notebook

Scotch Shortbread

Sandy and crumbly, as the perfect shortbread should be.

1/2 pound butter (1 cup or two sticks; do not substitute margarine)
1/2 c. powdered sugar
2 c. flour
1/4 tsp. salt
1/4 tsp. baking powder

Preheat the oven to 350*F (180*C).

Cream the butter, then gradually add the sugar, beating well.

Mix the flour, salt, and baking powder together and add to the first mixture, combining thoroughly.

Roll out the dough with a rolling pin until it is 1/8 inch to 1/4 inch thick, then cut into desired shapes.

Put them on ungreased cookie sheets, prick each cookie with a fork, and bake for 20-25 minutes or until they turn lightly brown around the edges.

To make “Elfin Bites,” add 3 T. small, round, multi-colored candy sprinkles to the dough and mix evenly. Roll cookie dough 1/8 to 1/4 inch thick, then cut with a crimping wheel into ½” squares (yes, one-half inch…just big enough for an elf to enjoy). Do not prick with fork before baking. These are very cute piled onto a cookie tray with a variety of other cookies.

This recipe is from “The Fannie Farmer Cookbook”, p. 561.

I double the above recipe and get about 10 dozen little Elfin Bites.

~~Rhonda