Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, December 7, 2011

Scottish Shortbread

The feast of St. Andrew was Nov. 30 -- mid week last week. It was a busy week day, as they all are, but I simplified dinner (Tuna Noodle Casserole -- St. Andrew was a fisherman) so we could enjoy a nice feast day dessert. I made the Scottish Shortbread featured at Catholic Cuisine, and some simple, comforting Vanilla Pudding. It was a nice treat. St. Andrew is the patron saint of Scotland (and has many other patronages as well) and so the Scottish shortbread was a lovely way to remember him. The Scottish translation of that being: "It's a brammer way tae min' heem. "

Scottish Shortbread II

2 sticks of butter
2 C. flour
1 tsp. vanilla
1/2 C. white sugar

Pat into a small jelly roll pan (I used a 13x9 with a short lip), prick all over (I sprinkled mine with some Turbinado sugar) and bake at 350 for 10 minutes, then lower to 300 for 30 minutes or until slightly browned on top.
I used a sharp knife and cut my shortbread into rectangles as soon as it came out of the oven and then left it in the pan to cool. Shortbread will last for a week or more in a cookie jar.

1 comment:

Aimee said...

Yum! We just love shortbread here, and it's always on our Christmas cookie list. I even have a fancy shortbread mold from Scotland that makes the most beautiful thistle design. I guess when you're Scottish you've got to play up the shortbread, right? :)