[Sca-cooks] Virtual Cookie Exchange

[Phil Troy / G. Tacitus Adamantius]

On Dec 23, 2007, at 5:15 AM, ranvaig at columbus.rr.com wrote:

>>> Selene Colfox sent us this shortbread recipe:
>>>
>>> <<< Scotch Shortbread
>>>
>>> 2 parts* butter [real, salted]
>>> 1 part sugar [any old sugar is ok, some like powdered, I like brown]
>>> 3 part flour
>>> 1 part rice flour or cornstarch >>>
>>>
>>> Okay, I'm confused. At what point do you add the Scotch?
>>
>> You add it to the cook, drink it will you are making the shortbread.
>
> That should have been "while you are making the shortbread"
> You'd think I'd already been at the scotch.

Up to a certain point, a good whisky will only enhance the  
communicative faculties of the drinker. I've even got personal  
experience with it and The Gift of Glossolalia, or Speaking In Tongues.

It's also not bad with shortbread. A nice Madeira or sherry's good, too.

Adamantius