Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
SHORTBREAD for making molds
December 22, 2010 
(325 F oven) for molds
Ingredients:
1/2 pound butter
3/4 cup icing sugar
3/4 cup corn starch
1 1/2 cup flour
Cream the butter. Add the sugar and beat. Add cornstarch, add flour. Chill the dough. Roll and Slice. Bake at 325 F for about 20 minutes. Watch it.
To use moulds:
Flour the moulds lightly. Tip out any excess flour. Flop in the shortbread dough. The dough should tip out of the mould easily onto an ungreased tray. Bake as above. Space well.
DOROTHY’S ITALIAN COOKIES
(350 F oven) BISCOTTI OR MANDELBROT from Dorothy Malkin
This is a personal favourite. It is easy to make and keeps for a long while if you don’t pig out.
Ingredients:
3 eggs
1 cup sugar
1 cup oil
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1 pinch salt
1/2 cup toasted almond flakes chopped
1/2 cup chocolate sprinkles (jimmies?)
Beat the eggs and sugar. Add the oil and the vanilla and beat well. Combine the flour, baking powder cinnamon and salt. Add 3/4 of the flour mixture to the egg, sugar and oil. Blend well. Now add the nuts and chocolate sprinkles. Blend in the. remaining flour, It will be really stiff. Now shape into 4 logs. Place on ungreased baking sheets. Bake at 350 F for 25 to 30 minutes. Remove from the oven. Slice across in 1/2 inch slices. Turn off the oven. Put the slices on baking sheets and. return to the oven. Leave overnight. They will be crisp in the morning.
MELT IN YOUR MOUTH SHORTBREAD
from Dorothy Margaret
Beat until fluffy:
1 cup butter
1/2 cup icing sugar
Add and beat:
1/2 cup cornstarch
1/2 tsp. vanilla
dash of salt
Add and beat until fluffy:
1 cup sifted flour
Drop by 1/2 teaspoonful. Bake on and ungreased cookie sheet at 300F until brown around the edges (about 10 – 15min)
GERTIE’S SHORTBREAD
(350 F oven) This is the best of all shortbreads. My opinion.
Ingredients:
1/2 pound butter
3/4 cup icing sugar
3/4 cup cornstarch
1 1/2 cup all purpose flour
Mix the ingredients in the order given. Knead a little. You can form the dough into rolls. Chill and then slice in 1/4 inch slices. OR roll on a floured board and cut in fancy shapes. Bake on an ungreased pan (350 F) until a pale golden colour. (Gertrude Field)
recipe is easily doubled or tripled!
ALMOND MARASCHINO DROPS
Ingredients:
1/2 pound unblanched almonds finely ground
1/2 pound sifted icing sugar
16 maraschino cherries, drained and chopped
2 egg whites
pinch of salt
few drops of almond flavouring
few drops of pure vanilla
Beat the egg whites until stiff but not dry and gradually beat in the sugar, beating after each addition until the mixture stands in peaks. Set aside about 4 Tbsp. of this meringue mixture for topping. To the remainder, add the almonds, then the drained and finely chopped cherries. Flavour with almond and vanilla. Drop by SMALL spoonfuls on a greased baking pan. Top each with a little of the plain meringue that you saved. Bake in a very hot (425 to 450 F) oven for about 5 min or until set and golden in colour.