A friend of mine from “way back when” gave me this recipe many years ago and I’ve been making my shortbread cookies with it ever since. Unfortunately, it had been lost for some time and I located it just before this Christmas in my recipes on a CD from an old computer.
This year I divided the dough in half, with one half I made the cookies as in the recipe below. but with the other half I rolled out the dough and sprinkled 1 teaspoon of almond extract over the dough and kneaded it in. Then I made small thumbprint cookies by rolling 1 inch balls and making a depression in the center with my thumb. Then I filled the depression with seedless Rasperry/Blackberry jam. After baking at 350 degrees for about 15 minutes and then cooling, you can drizzle almond flavored glaze over the tops.
1 cup confectioners’ sugar
1 tbsp. cream or milk
1 tsp. almond extract
Beat together glaze ingredients until smooth. Add more liquid to think out or add more confectioners’ sugar to thicken to desire consistency. Drizzle over cooled cookies with a fork. Glaze will set within a couple hours.
Scottish Shortbread Cookies
1 pound butter
1 cup superfine sugar
1 pound rice flour
2-1/2 cups all purpose unbleached flour
Cream butter and sugar until light and fluffy. Add rice flour and beat in. Add flour gradually. Dough should be light and hold together but should not stick to your hands. Add more flour if necessary. Knead lightly.
Press into a pan or mold or roll out and using a cookie cutter cut out cookies. Dough should not be more than 1/4 inch thick.
Bake at 275-300 degrees for one hour.