It’s been a while since we spoke! I’m hoping to change that in the new year, but for now I hope you’ll take part in the blog hop for cookie recipes! At this time of year, it’s always good to have a repertoire of cookie recipes at your fingertips, and this cookie exchange promises to provide you with some great ones!

Scottish Shortbread 

Yields 16-24 cookies 

2 c. flour 

2 T. cornstarch 

1/3 to ½ c. sugar 

1 c. butter (2 sticks), at room temperature 

1 t. cool water 

Grated zest of one orange 

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Combine the flour, cornstarch, and sugar in a large bowl. Using your hands, gently rub the butter into the dry ingredients until the mixture is crumbly (crumbs about the size of a grain of rice, though I’ve had a few larger pieces). Blend in the water. If desired, blend in the orange zest. 

Pat the dough into an ungreased 9” square baking pan. To make the surface as even as possible, it helps if you can press on the dough with the bottom of another 9” square pan (but no worries if you don’t have one. Just eyeball it) 

Refrigerate dough for 15-30 minutes. 

Preheat oven to 325 F. 

Prick the dough with a fork in 12-15 places. Place the pan on a baking sheet and bake until golden, about 45 minutes. If the edges are browning too fast, use strips of tin foil to cover them. 

Cool shortbread on a baking rack until it’s lukewarm, then cut into 16 (I make 24) pieces. Allow to cool completely. 

I wish you all joy and peace this holiday season.

Until next time,

Amy