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Birda Mae'sRecipe Corner:Scottish Shortbread

                                             I go this image from here


  • 1 1/2 cups cake flour(not self rising)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 11/2 cups butter(3sticks) cut into pieces and softened
  1. Preheat oven to 325oF.  In large bowl, combine cake and all-purpose flours,sugar, and salt.   Knead butter into flour mixture until well blended and mixture holds together. (or,in food processor with knife blade attached,pulse cake and all-purpose flours and salt to blend.  Add butter and pulse until mixture
  2. resembles coarse crumbs.)
  3. Divide dough in half; with hand, pat onto bottom of tow ungreased 8-inch round cake pans. With fork,prick dough all over to make attractive patterns.
  4. Bake unitl goldne,about 40 minutes. Remove from oven;immediately run knife around edges of pans to loosen shortbread, then cut each shortbread round into 16 wedges.  Cool completely in pans on wire racks.
  5. When cool,with small metal spatula,carefull remove cookies from pans.
no variations here perfect just as it is the cake flour really made the difference.

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1 3/4 cups vertically sliced onion
Cooking spray
2 cups baby carrots
6 small round red potatoes (about 1 pound) ,cut into 1/4 inch slices
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