Cooking and Baking

Don't read this. I am an evil old man..

I fell in love with Lorna Doones when I was about three, I think. Now-a-days you can hardly ever find them in the stores in my area, so I went looking for a recipe. I should be shot for what I am about to reveal in this post.

Scottish Shortbread
stolen from cookie-recipe-club.com

INGREDIENTS

1 cup (2 sticks) unsalted butter (I prefer Borden's)
3/4 cup sugar
7 1/2 oz of AP Flour (1 1/2 cups)
1/2 cup of corn starch
1/4 teaspoon of salt
1 teaspoon of vanilla (I like Mexican Vanilla)

HARDWARE

One 9" pie plate or cake pan

PROCESS

1) Cream butter the butter and sugar.

The key to creaming, is to beat the mixture until it starts to turn pale. The idea is to not only thoroughly mix the butter and sugar, but to aerate the mix.

In another mixing bowl, whisk together the flour, cornstarch and salt. Modern flours do not really need sifting, but you do need the dry ingredients thoroughly mixed together.

The cornstarch will make the all purpose flour behave like cake or pastry flour during mixing AND baking. Note that you cannot get away with this trick for every pastry calling for cake or pastry flour.

Once the butter and sugar are creamed and the dry ingredients mixed, stir in the the dry mixture into the creamed butter and sugar. DO NOT OVER BLEND.

Flour your hands and pat the dough into the cake or pie tin until flat and even. Remember to dock the dough. That bears repeating. REMEMBER TO DOCK THE DOUGH.

Bake in a 325F oven for 40 to 45 minutes or until the top is a very light, yellowish brown. Allow this to cool IN THE PAN for 20 minutes. Turn out onto a rack to let it finish cooling.

You will want to eat too much of this and it is too easy to make. I should be shot for telling you about it. Proceed with caution and moderation.


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