Scottish Shortbread

 

1 cup softened butter

1 egg yolk

1 cup confectioners sugar

3 cups all-purpose flour

Angelica (*this is a sweet herb of the parsely family)

Candied green and red cherries to decorate

 

1. Cream butter; blend in egg yolk and gradually add sugar, beating until mixture is very smooth and creamy.

 

2. Work in flour, kneading until well blended.

 

3. On a greased cookie sheet, pat and press mixture into a 9-inch circle 1 inch thick. Pinch edges so that they are wavy. Decorate with candied cherries. I make holly with 1 red cherry and clipped green one as leaves.

 

4. Bake in moderate oven (350 degrees) until very lightly brown, 25 to 30 minutes.

 

5. This recipe takes about 3/4 of an hour, including baking.

 

Note: Tradition says do not cut this with a knife. Break it first into 4 quarters, symbolic of St. Andrew's Cross, the patron saint of Scotland.

 

Comment: I usually make 2 smaller rounds, sometimes 3, for gifts.