Scottish Shortbread Cookies

Butter may be used instead of margarine.

  See Anne L. Watson's

BAKING WITH COOKIE MOLDS,

pp. 156-157.

 

1 1/2 cups margarine

3/4 cup sugar

1 teaspoon butter flavoring OR

1 teaspoon almond extract (not both!)

3 1/2 - 4 cups all-purpose flour

1 - Cream margarine, sugar and almond extract

in a large mixer bowl on low speed.

2 - Stir in 1 1/2 cups of flour, 1/2 cup at

a time.  Mix well.   Beat until light and

fluffy and solid enough to knead. 

3 - Transfer to your work surface to make a soft dough.

4 - Shape dough into one or more smooth

balls, cover and refrigerate if not to be used immediately.

5 - Follow instructions for cookie stamps

or deep cavity molds.

6 - Preheat the over to 350 degrees F. (or slightly lower

for thick or large cookies).

7 - Bake the cookies for 10-15 minutes* until the edges have slightly browned an the center of  cookie is firm

to the touch, but not hard.

*Baking time will depend upon cookie size and thickness.

Cleaning Your Molds

Clean your molds with a damp brush

- a new toothbrush used only for this purpose works well.

Do not use the molds immediately after cleaning,

while still damp.

Use of Cookie Stamps:

  1 - Shape balls from portions of chilled dough.    

2 - Rub powdered sugar into the  design of your stamp.  Tap stamp on work

surface to release excess sugar.

3 - Place balls of dough on the cookie sheet (or work surface) and stamp (i.e., apply firm downward pressure to flatten dough to a uniform thickness.

4 - If the dough is sticky, thoroughly chill it.  Using powdered sugar on your hands and work surface insures each ball of dough will have a

non-sticky surface for easy stamping.

Hand Carved Picture-Cookie Molds

Scottish Shortbread Cookie Recipe

Cookie Molds Carved by "America's Cookie Mold Carver" Gene Wilson

Hand Carved Picture-Cookie Molds

Scottish Shortbread Cookie Recipe

Cookie Molds Carved by "America's Cookie Mold Carver" Gene Wilson