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Scottish Shortbread IV
June 02, 2003

Don't even think about making a shortbread recipe with white sugar! You'll be missing out on too much! This recipe is so easy, and so amazingly flavorful, I highly doubt you'll bother ever making another recipe again. This recipe is very flexible. Here is how I make it, and the kind of variations it can handle. I will use regular flour, whole wheat flour, organic flours, etc. They all work great. The butter needs to be SOFTENED, not MELTED. keep this in mind, please! If you need to soften butter in a hurry, cut the cubes into 5 pats apiece. Arrange them in a ring on a dinner plate, (none in the middle!) and place them in the microwave. If you have power percentage control, put it on 10% and give it 30 seconds or so. Repeat, testing until it is perfect. Dont leave the microwave. Yes, it'll take a few minutes, but it's better than finding a time machine so you can leave the butter out to soften this morning. If you don't have percentage control, cook the pats on high power for 4 or 5 seconds at a time, waiting about 20 seconds inbetween heatings. This is very important, so you don't end up with melted butter. Cream with the brown sugar, then add the cups of flour (I just use 4, I find it makes the cookies nice and tender!) and mix well. I don't knead the dough, I don't roll it out. I grab golf-ball size balls, place them on the sheet, and put a thumb-print in the middle. that's it! Cook them for the suggested time, no more, and you'll have fantastic melt-in-your-mouth shortbrea

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