===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:58)             Number: 379
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Short'nin' Bread: The Sco      Conf: (37) Home Cooki
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   The origin of this rich, crumbly cookie is clear enough, for it was intro-
duced as the traditional "Scotch shortbread" of a group of immigrant Scots
weavers who began arriving in 1714.
   Scotch shortbread - "short" because of the large proportion of butter in
the recipe, and "bread" because it was not particularly sweet - seemed to
travel along with the Scots wherever they went in the American South.  And,
except for the use of brown sugar rather than white, the recipe changed very
little.

                              Short'nin' Bread

2 cups sifted flour
1/2 teaspoon salt
1/2 cup light brown sugar
1 cup chilled sweet butter  (1/2 pound; 2 sticks)

* Set oven to heat to 350 degrees Fahrenheit.
* After measuring out the 2 cups of sifted flour, add the salt and sift again
  into a large mixing bowl.  Add brown sugar, which should be free of lumps
  and should be masured by pressing it down firmly in measuring cup.  Cut
  butter into chunks and add it to flour mixture.
* Using a pastry blender or two sharp knives worked in a crisscross motion,
  cut in the butter until it is about the size of peas.  Now, with the
  fingertips, work the butter into the flour until the entire mixture becomes
  perfectly smooth and comes away cleanly from the sides of bowl.
* Place the shortbread dough in an ungreased 9 X 9 X 2-inch baking pan, and
  press it down evenly and smoothly so that it is the same thickness through-
  out.  With a fork, prick the dough all over.  Bake for 20 to 25 minutes, or
  until shortbread is light brown and stands away slightly from the sides of
  the pan.   Remove from oven and, while still warm, cut shortbread into
  1 1/2-inch squares.  Cool thoroughly and store in a tightly covered tin.

  Makes 36 pieces of short'nin' bread.
  
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