British Columbia, Canada
Wow! That is awesome and will use that recipe for Christmas morning, thanks Sharon.
In return, one from me and one from Willow and her Mom too
MY FAMILY'S FAVORITE CHRISTMAS JEWEL BARS
INGREDIENTS (Will make 36 bars)
1-1/4 C flour
3/4 C butter or margarine (softened)
1/2 tsp salt
1 1/2 C halved, green & red cherries (mixed) (I use maraschino red cherries too)
2/3 C brown sugar
1 1/2 C salted mixed nuts
The inexpensive ones will do nicely for your guests,
But I love the Pecans, and Cashews for my family
1 C semi-sweet chocolate chips (good ones) or a good quality chopped chocolate bar
Preheat the oven to 200°C or 350°F or gas ovens to mark 3.
~ Combine flour & 1/3 C brown sugar.
~ Cut in the butter or margarine until mixture resembles coarse crumbs.
~ Press mixture onto bottom of 13"X9" pan.
~ Bake at 350 for 15 minutes. Remove from the oven.
~ Beat egg slightly in a large bowl.
~ Stir in remaining brown sugar & salt.
~ Add nuts, cherries and chocolate chips.
~ Toss lightly to coat.
~ Spoon this mixture evenly over baked layer.
~ Bake an additional 15-20 minutes.
Cool before cutting into squares or bars
REAL SCOTTISH SHORTBREAD (AN IRISH GIRL’S RECIPE)
INGREDIENTS (Will make one round or about 24 cookies)
2/3 C butter at room temperature
1/4 C ground rice or rice flour
1/3 C caster or icing sugar
1-1/2 C of plain (all-purpose) flour.
A wee extra sugar for dusting them when baked
You can decorate cookies with chopped glazed cherries, or nuts, and cut into shapes.
Preheat the oven to 150°C or 300°F or gas ovens to mark 2
Grease and line wooden or crockery shortbread tray with parchment or a light spray.
Cookie sheets need no preparation.
Using a wooden spoon or hand mixer combine the butter and sugar until the mixture is light,
fluffy and creamy.
Add the flour and ground rice to the bowl and,using a round bladed knife, form it into a dough.
Use your hands to form the dough into a ball.
Flour a flat surface and your hands.
Place the dough on the surface, kneading it round, turning it over, but not over-handling it (just until it “cracks.”
Flour the dough and the surface again and form it into a round with a rolling pin. While you roll your dough turn it about 45 degrees each time you roll to prevent it from shrinking during baking.
Place the round on the prepared tray, and use the back of a spoon handle make slight indents all the way around the edges of the form.
Score the round into 8 segments (like a pie) or in squares, using a sharp knife.
Place in the oven for 35-40 minutes. Leave to cook until it is slightly golden at the edge but still quite soft in the middle (test with a toothpick.)
Once it is ready, take it out and cut it into the segments straight away, or remove your cookies to a cool platter.
Leave the shortbread to settle for a while, and after about 10 minutes sprinkle the top with sugar through a sifter, or tea strainer.
You can serve these either warm or cold.
Let there be peace on earth ~ and let it begin with me