Saturday, December 17, 2011

23 Tins of Tibbie's Famous Shortbread

Tibbie was this adorable little lady from Scotland who after her kids had grown, divorced her husband and answered an ad in her local paper to come to America and cook for a wealthy NYC couple living in the Dakota that famous building of John Lennon fame, and made immortal in the novel Time and Again. Tibbie ended up marrying into our family, and once while staying with us taught me the secrets of Scottish Short Bread. I've made 23 tins for my co-workers with the her recipe attached. Here it is if you'd like to try them.
Tibbie's Short Bread

Preheat 325°Using the butter wrappers from a LB of butter, grease large four sided cookie sheet. Cover pan with wax paper, and grease wax paper in the same manner.
1 LB butter (room temperature)

1 cup of sugar

5 cups of flour

1 cup rice flour (found in health food stores - you can use white or brown)

Cream sugar and butter

Transfer to an extra-large bowl. Add flour kneading with your hands until dough pulls away from the sides forming a ball. (10 minutes.)

Spread dough on prepared tray. Using the heels of your hand push evenly to all sides. Top with saran wrap or wax paper and smooth out with rolling pin. Remove top saran. Prick at even intervals with fork. Bake 325° oven for 40 minutes, or until lightly golden in color.

Secret: Cut in squares while still hot, cool completely before removing from tray. Wax paper will peel off from the bottom. Store in airtight container. If they become soft they can be put back into the oven for a few minutes.

1 comment:

rick said...


Just wanted to say that it is so nice you are back blogging and sharing your wonderful projects with us. Missed your posts there for a long while.

Hope you have a very good New Year and that you have many beautiful sewing adventures for us to drool over.


Rick (over at dooptydodancingquilts)