Little bit of Scotland

Dear Challee has been studying Scotland  and for one of her  activities she wanted to make shortbread cookies.  They turned out really lovely and I thought I would share them with you.

Here is the recipe we used:

Scottish Shortbread

1 cup butter

1 cup granulated sugar

2 1/2 cups of flour

2 table spoons of milk

strawberry jam

Cream softened butter and sugar together till they are blended completely.  Then add the flour.   Our dough was very dry and crumbly.  Start adding the milk and knead it into the dough keep adding the milk till the dough start to form a ball.  You might need a little more then two table spoons but you don't want to add to much. Just enough to make it so you will be able to roll the dough out.    Roll out  your dough to about a 1/4 of an inch thick.  Between a 1/4 of an inch and 1/2.   Then  Challee used our fall leaf  and acorn cookie cutters to cut out the shortbread.  I have a set that has different sizes in it and so we used the big ones first and then the smaller ones next.  Cutting a whole right in the middle of our first cookie leaf.  Then we gentle spooned in the strawberry jam.  Bake them at 375 for about 10 minutes.  Take out when just turning golden brown around the edges.