Sweet Love Tokens

Scottish Shortbread

1 pound butter

1 cup sugar

4 cups flour

Cream butter and sugar.  Add flour a little at a time until it makes a stiff dough.  Pat into a large cookie sheet or 9 x 13 pan, or roll and cut out with tin cookie cutters.  Bake in a slow oven (300 degrees) for 30 minutes or till golden.  If you baked one large sheet, cut it into squares as soon as you remove it from the oven and cool in the pan.

Last Christmas Christine Crocker posted a wonderful idea for shortbread. It’s taken me over a year, but I finally gave it a try. 🙂 Drop in and read Christine’s post, it’s sure to start you on a mad hunt for pressed glass!

Cobblestones

(Fanny Pierson Crane, Her Receipts, 1796, adaptation)

1 cup light brown sugar

1/2 cup butter

1 egg

1- 1/2 cups sifted flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup cracked chocolate (pieces)

Cream together butter and sugar, add egg and vanilla and stir well.  Mix dry ingredients together and stir into creamed mixture. Fold in chocolate.  Drop from a heaping tablespoon onto a greased cookie sheet 3 inches apart.  Bake in a medium hot oven for 12-15 minutes.  (for the cookies shown in the photo I substituted cinnamon chips for the cracked chocolate pieces)

Advertisement