Scottish Shortbread

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             FOOD FUNNY
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I've heard this one before, but it still makes me chuckle. Thanks to Irene DiCaprio for sending it in.

A man and his wife were sitting in the living room discussing a Living
Will. "Just so you know, I never want to live in a vegetative state,
dependent on some machine and fluids from a bottle. If that ever
happens, just pull the plug." His wife got up, unplugged the TV and threw out all the beer.

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             TODAY'S RECIPE
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Scottish shortbread is the mother of all cookies. It is probably the
simplest to make, and it's buttery richness makes a little go a long
way. For years I have cooked these at holiday time and given them as
gifts because they keep well, and nobody seems to be watching their diet at that time of year.

Scottish Shortbread

2 cups (500 ml) unsalted butter at room temperature
1/4 cup (60 ml) powdered sugar (confectioner's or icing sugar)
4 cups (1 L) all-purpose flour
2 Tbs (30 ml) granulated sugar (or to taste)

Cream the powdered sugar and the butter, and mix in the flour a little
at a time until thoroughly blended. Spread in about 1/2 inch (1 cm)
thickness on a cookie sheet, and prick all over with the tines of a
fork. Bake at 300F (150C) for about 30 minutes, until light golden
brown. Sprinkle with granulated sugar immediately after removing from
oven and allow to cool for 10 minutes before cutting into bars or
squares. Allow to cool completely before removing from pan.
Makes about 30 to 40 squares.
Received on Tue Jun 30 14:06:27 2009