Cakes by Lily


"Sharing The Sweetness of Life"

SCOTTISH SHORTBREAD



Here's the recipe for the Shortbread that I have had since I first started baking when I was 11. I got it from an English magazine :
 

Preheat oven to 300 deg F
 
8 oz  butter
1/2 tsp salt
1/3 cup caster sugar
1/2 tsp pure vanilla extract
2 1/4 cup  flour
1/4 cup fine ground rice flour
 
Mix the flour, rice flour and salt and set aside.
Cream butter, sugar and vanilla until light and creamy. Then add in the flour mixture and mix until everything is well mixed.
 
Turn the mixture onto a board and form into a ball. Roll out the ball to an 8'' circle or put it onto the baking sheet & roll out into circle.  Then cut into wedges and mark a design with a fork and bake for 45 mins or until it is a golden brown. Don't overbake as it won't taste as good.
 
You can put the dough into a cookie tray, roll out to fill the tray,  and cut into 2 1/2'' by 1'' and mark it with a fork too.
 
This also can be put into a shortbread mold, and baked.





 

NEIMAN-MARCUS COOKIES


(Note - Recipe may be halved or quartered)

I have modified this recipe & added white choc chips & also added 1/2 of the oatmeal whole.

Ingredients:
    2 cups butter
    24 oz. chocolate chips
    4 cups flour
    2 cups brown sugar
    2 tsp. soda
    1 tsp. salt
    2 cups sugar
    1 (8 oz.) Hershey Bar (grated)
    5 cups blended oatmeal
    4 eggs
    2 tsp. baking powder
    2 tsp. vanilla
    3 cups chopped nuts (your choice)

 

Method:
    Measure oatmeal, and blend in a blender to a fine powder.
    Cream the butter and both sugars. Add eggs and vanilla, mix
together
    with flour, oatmeal, salt, baking powder, and soda. Add
chocolate chips,
    Hershey Bar, and nuts. Roll into balls, and place two inches
apart on a cookie sheet.

    Bake for 10 minutes at 375 degrees. Makes 112 cookies.  (Or 58
or 26)