Scottish Shortbread

FAMOUS SHORTBREAD RECIPE 3 (cinnamon and almond flavour)

This past December, for my birthday, I received a box of cookbooks.  (of course), What was special about these cookbooks? They belonged to my Grandmother.
two are little booklets and one, was "her" cookbook. It's just a little notebook stuffed full of newspaper clippings, her recipes. (it's so cool to have things in her handwriting)



Makes around 16 pieces

1 cup butter
1 cup sugar
1 teaspoon almond extract
1 egg
3 cups sifted flour
powdered sugar
cinnamon


Method

Cream butter and sugar.

Add almond extract and egg; beat well.

Blend in flour.

Turn dough out onto a lightly floured board;

knead until smooth.

Roll out to piecrust thickness then cut into shapes.

Place on a greased baking sheet; prick with a fork.

Bake at 275 degrees for about 20 minutes, or until lightly browned.

While still warm, roll in powdered sugar; sprinkle with cinnamon.

Cranberry Shortbread with White Chocolate Drizzle

Well it's kind of fallish out there, and fall reminds me of baking.

This was inspired by something called Cranberry Bark. Starbucks makes it at Christmas. So don't wait for Christmas. Try this now.

• 1/2 cup unsalted butter, softened

• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 1/4 cup chopped dried cranberries

Directions:

Preheat the oven to 375 degrees F.

With an electric mixer, beat the butter, sugar vanilla until light and fluffy. Add the flour and salt. Beat until just combined. .

Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Then add the cranberries Bake for 11-12 minutes—until golden around the edges.

With a small sharp knife, score the shortbread into 8 wedges per pan.

Allow to cool in the pans another 10 minutes. .

In the bottom of a double boiler bring water to a simmer. In the top of a double boiler slowly melt the white chocolate chips.

When the chocolate is completely melted, stir, the chocolate should look glossy. Drizzle the chocolate over the shortbreads and let them cool.

Then flip out of the pans the gently separate in to wedges