* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Phipps Famous Shortbread
 Categories: Cookies
      Yield: 48 Servings
 
  2 1/2 c  Flour, all purpose
      1 lb Butter, soft
      1 c  Fruit sugar
      1 c  Sifted rice flour
    1/2 lb Belgian chocolate
 
  Spread the all-purpose flour on a cookie sheet and place under a
  pre-heated broiler about 4-5 inches from the element.  Roast the
  flour, watching it all the time until it is medium brown.  Turn the
  flour with a spatula to brown the other side.  The entire procedure
  takes about three minutes and gives the flour a rich nutty flavour.
  Let the flour cool.
  Mix the soft butter with the fruit sugar and add the sifted rice
  flour. Fold in the roasted flour and blend well.  Chop the chocolate
  into chunks just a little smaller than a sugar cube. Mix them into
  the dough, taking care you don't soften the chocolate too much. Shape
  as desired. Bake at 300F for 1 hour.  Cool, then store in an airtight
  container. Yield depends upon size and shape.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scottish Shortbread Mix with Recipe
 Categories: Cookies
      Yield: 1 Servings
 
MMMMM----------------------------MIX---------------------------------
  1 1/2 c  Flour
    3/4    Powdered sugar
    1/4 ts Salt
MMMMM-------------------------SHORTBREAD------------------------------
      1 c  Butter, softened
      1 pk Mix
 
  Mix: Combine and store in an airtight container.
  
  Scottish Shortbread: Preheat oven to 300. Knead the butter into the
  shortbread mix and press firmly into an 8" pie plate or shortbread
  mold. Bake 1 hour. Shortbread should be pale in color, not browned.
  Cut into wedges while still warm.
  
 
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... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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