Thursday, 21 November 2013

Rolled Shortbread Cookies

I got this recipe from my mom, I have no idea how long she had it, but I have been using it for more than thirty years.  I have never had a problem with them and they have a wonderful rich flavor.  This recipe only makes four dozen cookies, depending on the size, but it can easily be doubled. 


1 cup butter, softened
1/2 cup icing sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt


Cream butter thoroughly.  Add sugar gradually, creaming well.  Add vanilla, cream in.  Add flour, baking soda and salt in small amounts, mixing well.  Add more flour if dough is very sticky.  Chill, a couple of hours before proceeding with recipe.  Roll out 1/4" thick.  Cut with cutters, decorate as desired.  Bake at 300F degrees  until lightly browned, about 25 minutes. 

Makes about 4 dozen cookies, depending on the size. 

Monday, 11 November 2013

Butterscotch Squares

I was given this recipe from a dear friend almost 30 years ago.  I have made them every year at Christmas ever since.  I always ask my family, "what is on your list for things you would like me to make this Christmas?" and the first thing out of everyone's mouth is "butterscotch squares".  They are super easy and they freeze well.



1/4 cup butter
2 cups butterscotch chips
1 cup peanut butter
3 cups miniature marshmallows



Melt ingredients slowly in a saucepan.  Pour into greased 8" x 8" shallow cake pan.  Allow to set before cutting.  You can also use one cup of butterscotch chips and one cup of chocolate chips.  They freeze well. 

Makes 25 squares.