INGREDIENTS

INSTRUCTIONS

More Back of the Box Gourmet By Michael McLaughlin  If you believe that
the simpler the cookie the better (a retro-radical  posture to assume
in these days of macadamia chocolate chunkdom),  you're probably
already a fan of Scottish shortbread. Tasting of  little more than good
butter and sugar, these cookies can stand only  the slightest of
embellishments--one such being a smooth and shiny  glaze, created with
the two-hundred-year-old Scotch whiskey-based  liqueur known as
Drambuie.  Cream butter and sugar together until light and fluffy. Sift
in flour,  cornstarch, and salt. Stir just until mixture forms a soft
dough.  Using lightly floured hands, press dough evenly into a lightly
buttered 9-inch round baking pan. With a fork, lightly press around
edge of dough. Using the fork. Divide the dough into eight wedges,
pressing all the way onto the bottom of the pan.  Bake in preheated 350
degree oven for 30 to 35 min., just until dough  beings to brown.
(Shortbread will not be crisp, but will firm upon  cooling.) Cut
through fork markings to form wedges. Cool completely  on a rack.
Remove wedges carefully from pan. Whisk confectioners'  sugar and
Drambuie until smooth. Spread icing on wedges and let set.  Store in
airtight container.  MAKES 8 servings  Gilding the Lily: No gilding,
just a warning: "8 servings" means 8  cookies. If you think just one of
these delicious shortbreads  represents a serving, you probably also
think a bag of potato chips  feeds six. Get real.  Posted to MM-Recipes
Digest V4 #6 by janet <tjw@defnet.com> on Feb 09,  1999, converted by
MM_Buster v2.0l.

A Message from our Provider:

“The rapture! Separation of church and state”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2933
Calories From Fat: 1637
Total Fat: 186.3g
Cholesterol: 488.1mg
Sodium: 614.6mg
Potassium: 291.6mg
Carbohydrates: 296.3g
Fiber: 6.2g
Sugar: 100.5g
Protein: 24.6g