She came from Edinburgh

ImageToday would have been my mum’s 84th birthday.  In her honor, I am sharing with you one of my most cherished recipes; Mary MacKenzie’s Scottish Shortbread. She was one hell of a lady, and the best mother anyone could have.  Enjoy these lovely treats with a wee cup of tea and a friend. What follows is exactly what she said to me when I asked for the recipe.

1 pound butter

4 and one bit cups flour

1 cup sugar

Cream the butter and sugar in a mixer.  Add in slowly, the flour.  Mix until crumbly.  Spread onto a jellyroll pan. Poke dough with a fork to let the deal ooot. (to get the devil out) but not all the way through the dough. Sprinkle the top with sugar.  Bake at 325 for 20 – 25 minutes.  Once warm cut into finger pieces.  A MUST to this recipe is singing!  Scottish songs such as Scotland the Brave make the shortbread taste better.  Spit once over your left shoulder and a wee highland fling towards the end is key.

(To say mum had a sense of humor is an understatement)

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