Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
CHOCOLATE-DIPPED CAPPUCCINO SHORTBREAD
December 27, 2010 
Dorothy Malkin
4 tsp. Instant coffee(20ml)
1 cup butter( room temp.)
1/2 cup sugar
1/2/ tsp vanilla
1 3/4 cups all purpose flour
1/4 cornstarch
6 (1 oz.) squares semi-sweet choc. melted
Finely crush instant coffee in coffee grinder. In large bowl, cream tog. butter and sugar.
Beat in instant coffee and vanilla.
Sift flour and cornstarch tog. Stir into butter mixture. Mould into shapes of coffee beans using 1 tbsp.(15ml) dough for each cookie. Using the back of a knife, press and indent about 1/8 inch deep, lengthwise, across the top of each cookie. Place on greased sheet.
Bake at 325 deg. For 15 min. Place on wire racks to cool.
Dip both ends in melted choc. Place on baking sheet lined with waxed paper and refrigerate.
SHORTBREAD COOKIES for cookie press
Ingredients:
1 3/4 cups sifted all purpose flour
1/4 tsp. Salt
3/4 cup butter
1/2 cup sugar
1 egg yolk, beaten
1 tsp. Vanilla
Sift flour and salt tog. Blend butter and sugar . Beat in egg yolk. Stir in vanilla and sifted flour. Mix well. Put through cookie press onto ungreased cookie sheet. Bake at 375 deg. For 10 min. Or until browned.
The dough may be shaped into balls by hand and pressed flat with the tines of a fork. Cookies may be topped with nuts, cherries or choc.bits before baking.
SHORTBREAD (with rice flour)
Ingredients:
4 oz. Flour( 1 cup)
2 oz. Rice flour (2 tbsp)
4 oz. Butter (1/2 cup)
2 oz. Berry sugar (1/4 cup)
Sift flour, rice flour and sugar into bowl. Add butter. Work in butter until like a short pastry.
Shape into rounds. Place on greased and papered pan.
Prick all over with fork. Place in 300 deg. Oven until lightly coloured, then reduce heat to 275deg. And bake until done. (Takes 1 hour or longer, depending on thickness of cake.)
SHORTBREAD for making molds
(325 F oven) for molds
Ingredients:
1/2 pound butter
3/4 cup icing sugar
3/4 cup corn starch
1 1/2 cup flour
Cream the butter. Add the sugar and beat. Add cornstarch, add flour. Chill the dough. Roll and Slice. Bake at 325 F for about 20 minutes. Watch it.
To use moulds:
Flour the moulds lightly. Tip out any excess flour. Flop in the shortbread dough. The dough should tip out of the mould easily onto an ungreased tray. Bake as above. Space well.
MELT IN YOUR MOUTH SHORTBREAD
from Dorothy Margaret
Beat until fluffy:
1 cup butter
1/2 cup icing sugar
Add and beat:
1/2 cup cornstarch
1/2 tsp. vanilla
dash of salt
Add and beat until fluffy:
1 cup sifted flour
Drop by 1/2 teaspoonful. Bake on and ungreased cookie sheet at 300F until brown around the edges (about 10 – 15min)