The Rural Voice, 2001-12, Page 38RURAL LIVING
Simple to make, easy to serve, healthy to eat
Selected by Bonnie Gropp
It's that time of year once again.
Having received requests this
month's recipes will feature a
holiday favourite — melt in your
mouth shortbread.
TRADITIONAL SHORTBREAD
1/2 cup (125 mL) corn starch
1/2 cup (125 mL) icing sugar
1 cup (250 mL) all purpose flour
3/4 cup (175 mL) butter, softened
Sift together cornstarch, icing
sugar and flour. With large spoon,
thoroughly blend in butter. Work
with hands until soft, smooth dough
forms. If necessary, refrigerate 1 hour
or until easy to handle.
Shape into 1 -inch (2.5 cm) ball.
Place about 1 1/2 -inches (4 cm) apart
on ungreased cookie sheet; flatten
with lightly floured fork. Or, roll
dough to 1/4 inch (0.5cm) thickness;
cut into shapes with cookie cutters.
Decorate with candied cherries,
(HAYTER'S
TURKEYS
Melt -in -your -mouth shortbread cookies are one of the most popular festive
treats!
HAYTER'S
TURKEY
PRODUCTS
For Your Christmas Entertaining:
• Breast Roasts • Cutlets • Sausage • Schnitzel
• Lemon Butter Roasts • Marinated Fillets
• Bacon • Summer Sausage • Debreziner • Smoked Breast
• Wieners • Pepperettes "All made with Turkey"
Order Your Fresh or Frozen
Turkeys for Christmas
519-237-3561
"On the way to the lake" on Hwy. #83, Dashwood
Store Hours:
Mon. - Fri. 9-6
Sat. 9-5
34 THE RURAL VOICE
coloured sprinkles or nuts, if desired.
Bake in 300°F (150°C) oven 15-
20 minutes or until edges are lightly
browned.
Remove and cool completely on
wire rack. Store in tightly covered
container.
SCOTTISH SHORTBREAD
ROUND
Prepare dough as in above recipe.
Roll or pat into a 7 -8 -inch (18-20
cm) round on ungreased baking sheet.
Mark into 8 or 12 pie -shaped wedges
with a sharp knife. Prick top with
fork and press fork around edge.
Bake at 300°F (150°C) for 40-45
minutes or until edges are lightly
browned.
For a variation add 1 tbsp. (15
mL) grated orange or lemon rind to
flour mixture. Follow directions for
traditional shortbread.
ALMOND SHORTBREAD
CRESCENTS
1/2 cup (125 mL) corn starch
1/2 cup (125 mL) icing sugar
1 cup (250 mL) all purpose flour
1/2 cup (125 mL) ground almonds
3/4 cup (175 mL) butter, softened
3/4 tsp (4 mL) almond extract