Welcome St. Patty's Day with My Delicious Scotch Shortbread

Coffee or Tea, It's All Right by ME! This Scotch Shortbread goes well with either. So, what are you waiting for, "D, Pull up a seat, take a piece or two, of this delicious Scotch Shortbread!
You'll think you died, and went to Ireland! I Promise! :D

Scotch Shortbread

(From My Recipe Box)

• 3 cups UnSalted Butter, (6 sticks) softened
• 1 1/5 cups Sugar
• 5 1/2 cups Unbleached / All-purpose Flour
• 1/2 cups Cornstarch
• 1 tsp. Vanilla
  
• 1 tsp. Salt
  

Directions

Preheat the oven to 350 F

Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, add a tsp. of vanilla and mix until blended. Pat Dough Out Into a 9 x 12 Inch Rectangle Pan, the dough will be approximately 1 inch thick. Score with sharp knife, almost all the way through, then cutting across, to make 2 inch rectangles, prick with fork about six times each piece, to let the heat through. Bake for 30 minutes or until lightly brown. (* keep checking in, make sure it doesn't get too brown) Turn off oven, and keep door ajar, cool for at least 2 hours before Cutting on Score Marks Cut into squares or rectangles, depending on what you like. I cut 4 inch long rectangles, and then, again in half, to 2 inch pieces (when you just want a "little" piece)

On Your Counter, it won't last the day...or

Can be stored in an airtight container for up to 1 week.

Either way, save yourself a piece, because this is gonna go fast! :D

ENJOY!

Happy St. Patrick's Day!!!

Christine

Valentine Red Velvet - Sweetheart Cupcakes *From Better Homes and Gardens

Ingredients

• 3 eggs
• 3/4 cup butter
• 3 cups all-purpose flour
• 2 tsp. unsweetened cocoa powder
• 2-1/4 cups sugar
• 1-1/2 tsp. vanilla
• 1 1-oz. bottle red food coloring (2 Tbsp.)
• 1-1/2 cups buttermilk
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. vinegar
• Small chocolate heart-shaped cookies (optional)
• Powdered sugar (optional)

Directions

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Hi, Greetings from the Valentine Veggies

The Mushroom Gal

And the Happy Tomatoe Gals want to wish you A Very Happy Valentines Day!!!