01 Scottish Shortbread

02 Take Me to a Picnic Cake

03 Best Yet Pound Cake

04 Lemon Icebox Pie

05 Fresh Apple Cake

06 Martha's Banana Bread

07 Hello Dolly Bars

08 Chocolate Cheesecake

09 Caramel Apple Fluff

10 Pumpkin Tea Bread

11 Joan's Missouri Gooey Butter Cake

12 Fantasy Fudge

13 Peanut Butter Fudge

14 Peanut Butter Bon Bons

15 Keto Pumpkin Cheesecake Mousse

16 Frosted Sugar Cookies


Scottish Shortbread

Number of servings: 32 cookies
Prep. time: 20 minutes
Total time: 1 hour or less

This is the way the ingredients were given to me in Scotland:
10 ounces plain flour
1/2 pound good margarine or butter
3 ounces castor sugar
10 ounces =1 and 1/4 cup flour
1/2 pound = 2 sticks (I use margarine)
3 ounces = a little over 1/3 cup sugar

Soften margarine and combine with sugar and mix in a mixer. Add flour a little at a time and stir in with wooden spoon (not in mixer), then knead remainder of flour into mixture until smooth. Divide the dough into two parts and pat each part into a round cake pan. Crimp the edges with a fork and prick all over to the bottom of the dough. Bake at 350 degrees until lightly browned. About 20 minutes. Remove from oven and sprinkle with sugar. Cut into triangles while still hot. Carefully remove from pans with spatula before it cools completely.

Note: I got this recipe when I was living in Scotland in 1963-65, from the mother of one of my Scottish friends.

Ann Westmoreland Taylor, '60
Batesville, Arkansas


Take Me to a Picnic Cake