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About Me
My favorite hobbies are scrapbooking, genealogy, and needle crafts. I do LOTS of scrapbook genealogy.
I started paper scrapbooking in 1999, have done digital scrapbooking for 20 years and more, well over a thousand pages, and digital graphics several years before that. But I don't want to be a designer.
Currently, I work at a university and love it. The students and the serene atmosphere on our beautiful campus are the best!
Type of Project
Digital Scrapbook LayoutDescription
This is the classic shortbread recipe used with Brown Bag Shortbread Pans and cookie molds. I like to use almond extra as is creates a wonderful rich and flavorful shortbread. My boys and I used to make 120 trays of shortbread every year as gifts for our advisory board members and members of our church groups.
Classic shortbread
*1/2 C butter, room temperature *1/3 cup unsifted confectioner’s sugar *1/4 t pure almond or vanilla extract *1 C unsifted flour Preheat oven to 325 F. Cream butter until light then cream in sugar then flavoring. Work in flour. Turn out onto unfloured board. Knead until smooth. Spray a ceramic shortbread mold lightly with cooking spray. Place dough in center of mold and work out from center pressing dough firmly into the mold. Prick all over with a fork. Bake shortbread in the mold 30-35 Min or until lightly browned. The middle should be thoroughly cooked and not opaque. Follow mold directions for removal. Cut shortbread immediately. If using a cookie sheet, roll out to about ½ inch thick, cut lift with spatula to place on sheet and bake watching closely beginning checking at 15-20 Min. Follow your nose.
If you want to make the jam cookie on the left, roll out ¼ inch thick. Cut an even number of the same shaped cookie. Using fondant cutter, cut the centers from half the cookies to form the tops. Bake as directed. When cool place a scant spoon of jelly, jam, or marmalade in the center of the solid bottom and gently squeeze on the tops, then fill the remainder of the hole if necessary. You can bake those little shapes for snacks, just watch them carefully, they will bake very quickly.
These cookies keep well for several weeks in airtight tin, zip lock bags, or in the freezer. Dough can be made ahead and refrigerated or even frozen, wrapped in waxed paper inside zip lock bags. Bring to room temperature before putting in mold or rolling out.
Boho Christmas Collection by Jumpstart Designs
Shades of Red Pop In Page Kit By Chunlin Designs – paper bit for index card
Fall Frolic Templates by Heather T – combined 1 & 3
Font Black Jack and Abertsthal Typewriter
Photos left to right by congerdesign, silviarita, 5598375, and large photo by Terri Cnuddle all from Pixabay
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- Uploaded Mon, 12/21/2020 - 03:30
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Recent Comments
Soo pretty!