Friday, May 16, 2008

Maidie's Shortbread

Hey Cookie! I hear you’re lookin’ for new recipes to try out at the Dinner. I dug this one out of Bridie Murphy’s Grandmere when I was bummin’ around in Scotland one year. It is very unusual and incredibly crunchy, for those of us tired of the thick shortbreads. It’s still just as buttery (Yum!) as the usual, but it’s so crisp the villagers claimed Maidie must have been a changling!
Enyoy and watch out for Long Lankin’!

Maidie’s Shortbread

½ Cup confectioner’s sugar (Powdered sugar)
1 Cup butter at room temperature
2 Cups flour
Pinch of salt
Pinch of Baking Powder
2 teaspoons Ginger
2 teaspoons Cinnamon
1 teaspoon Allspice
1 teaspoon nutmeg
Cream sugar and butter together. Sift dry ingredients together and add slowly to the butter mixture, beating well. Place on un-greased cookie sheet or baking stone and bake for 20 Min at 350 degrees until the shortbread has “brown feet.” Score with a knife and leave until cooled.


  1. Wow, this makes me hungry. Can we add the shortbread to the menu? Maybe you should make some for us now.

  2. Thanks, China! You found a great photo for it, too.

    Jody W.