[Sca-cooks] Virtual Cookie Exchange

[S CLEMENGER]

I figured you dunked the finished shortbread into the alcohol of your choice.  (Hey, it works pretty darned good with a couple of palmiers and some hot, spiced apple mead).
--Maire
  ----- Original Message ----- 
  From: Stefan li Rous<mailto:StefanliRous at austin.rr.com> 
  To: SCA-Cooks maillist SCA-Cooks<mailto:SCA-Cooks at Ansteorra.org> 
  Sent: Sunday, December 23, 2007 1:42 AM
  Subject: Re: [Sca-cooks] Virtual Cookie Exchange


  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?