The Scottish dinner needed a Scottish dessert, so I dug out my ancient shortbread recipe, along with a gift from Julie in Montana (you can read about her family’s exploits HERE). Check out this cookie cutter! You can call it a fiddle, a bass or a cello. Or even a viola! I preferred to go with “fiddle”, because I love my fiddles.
Here’s the recipe:
1 cup butter
3/4 cup sifted powdered sugar
1 tsp vanilla
2 cups sifted flour
1/2 tsp salt
Cream butter, powdered sugar and vanilla until fluffy. Gently stir in flour mixed with salt. Chill for at least 20 minutes. Preheat oven to 300 degrees. Roll dough 3/8″ thick on a floured board. Bake cookies on an ungreased baking sheet for 20-25 minutes, until dry but not brown.
You can dip these in chocolate (melt 6 oz chocolate with 1 tsp shortening) and refrigerate to harden. I’ve frosted them with pink frosting for Valentine’s Day (when the children were little and a heart-shaped cookie was the most exciting thing they’d ever seen). I drizzled a powdered sugar glaze on these because they didn’t look pretty enough by themselves.
Here’s one of my favorite Scottish fiddle songs, Neil Gow’s Lament for his Second Wife. Enjoy.