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Tuesday, November 24, 2015


I will have to confess. I'm taking a small break from my portion of the blog this month. With the holidays and helping with a relative recuperating from surgery, my brain has stopped producing any creative juices. With everyone having busy schedules, I though you all might enjoy something simple to make and very traditional.

So, I looked up some historical recipes that look good for the holidays. They are taken from The Outlander Kitchen Cookbook by Theresa Carle-Sanders. The Outlander series is one of my favorite historical/fantasy/time travel guilty pleasures.


Colum's Shortbread

Yield 9" buttered pan
Oven at 300 degrees

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 tsp. salt
3/4 cup cold butter

Move rack to middle position and heat oven to 300° F. Butter a 9” square or round pan.
Combine flour, sugar and salt in a large bowl. Grate butter into flour mixture and blend well using your fingertips, until everything resembles the texture of sand.
Press firmly into prepared pan and freeze for 30 minutes. Remove from freezer, prick dough all over with a fork, and bake until edges are just golden, 30 to 35 minutes.
Cool completely in pan before cutting into squares or wedges (petticoat tails).
Serve with tea for a mid-afternoon pick me up. Store in a covered container for up to 5 days.

Ith gu leĆ²ir! (Eat Plenty)

I hope you enjoy these.


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