[Sca-cooks] Virtual Cookie Exchange
S CLEMENGER
sclemenger at msn.com
Sun Dec 23 08:50:59 PST 2007
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?
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