SCOTTISH SHORTBREAD COOKIES

SET OVEN TO 350

CREAM 1 CUP ROOM TEMPERATURE BUTTER

ADD GRADUALLY 1/2 CUP CONFECTIONERS SUGAR

SIFT TOGETHER 2 CUPS FLOUR

1/4 TSP SALT

1/4TSP BAKING POWDER

ADD TO BUTTER MIXTURE

MIX WELL, TURN OUT ONTO BOARD, KNEAD TOGETHER AND ROLL OUT 1/4" TO 1/2" THICK

CUT OUT IN ROUNDS, SQUARES, OR WHATEVER MOLD YOU HAVE.

PRICK WITH FORK AND BAKE ON PARCHMENT LINED SHEETS FOR 20-25 MINUTES. JUST UNTIL LIGHTLY BROWNED ON THE EDGES

NOTES:

FLOUR: TOO MUCH OR WITHOUT SUFFICIENT MOISTURE CONTENT MAKES FOR TOUGH COOKIES.

ALSO. I USE CONFECTIONERS SUGAR TO ROLL OUT COOKIES, AGAIN SO THEY DON'T ABSORB TOO MUCH FLOUR

I USE A MIXTURE OF 1/2 ALL PURPOSE UNBLEACHED FLOUR AND 1/2 CAKE/PASTRY FLOUR.

GINGERBREAD COOKIES

SET OVEN TO 350

INGREDIENTS

1 CUP MOLASSES (ANY KIND EXCEPT BLACKSTRAP SULFURED)

6 TBS BUTTER

1/4 CUP BROWN SUGAR, 1/4 CUP GRANULATED SUGAR

2 TBS MILK AND/OR CREAM

SIFT TOGETHER

3 CUPS FLOUR (SEE NOTE ABOVE)

1 TSP BAKING SODA, SALT\2 TSPS EACH: GROUND GINGER, CINNAMON, CLOVES, NUTMEG. OPTIONAL CARDOMON

BRING MOLASSES TO BOILING POINT, ADD BUTTER, SUGARS & CREAM . STIR TOGETHER UNTIL BUTTER MELTS.

ADD TO FLOUR MIXTURE AND STIR TOGETHER.

DOUGH SHOULD COME TO RESEMBLE PLAYDOUGH AND BE SHINY AND PLIABLE IN TEXTURE. YOU MAY NEED TO ADD MORE FLOUR (PERHAPS 1/4 CUP EXTRA)TO ACHIEVE THIS.

ROLL OUT TO 1/4" THICK, CUT OUT IN SHAPE OF CHOICE

BAKE ON PARCHMENT LINED SHEETS FOR 8 TO 9 MINUTES DEPENDING ON SIZE OF COOKIE, JUST UNTIL LIGHTLY BROWNED ON THE EDGES.