SCOTTISH SHORTBREAD
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PASSOVER BISCOTTI (AKA MOCK MANDEL BREAD)
Another great recipe from my SIL. Very forgiving--can use cake meal, matzo meal, a combo. Stores well.
Provided by Sarah Chana
Categories Dessert
Time 55m
Yield 30 bars
Number Of Ingredients 8
Steps:
- Cream together sugar and margarine.
- Add eggs, one at a time, beating throughout.
- Mix together cake meal and potato starch (or don't bother), and add to wet stuff. Mix well.
- Mix in nuts and chips.
- Form 2 loaves (about 3" x 16") on cookie sheet (I line mine with parchment paper for ease of removal).
- Sprinkle with cinnamon sugar.
- Bake at 350F for 35-40 minutes.
- Remove from oven and slice horizontally, cutting about 3/4 of the way through the loaf.
- Return to oven for 5 minutes.
Nutrition Facts : Calories 166.8, Fat 9.1, SaturatedFat 2, Cholesterol 42.3, Sodium 103.1, Carbohydrate 20.4, Fiber 0.6, Sugar 16.4, Protein 2.1
PASSOVER CHOCOLATE MANDELBROT (NO FLOUR, BETTER THAN BISCOTTI)
Modified from a Canadian newspaper - this is AMAZING stuff! The best description of texture I can give is that this is not totally dry, but it's still crunchy. You will be questioned if it's really Kosher for Passover, you will be questioned how this is possible to make without flour. It's possible AND it's delicious, just try it! Don't half this recipe, it makes a lot, but they will fly off your table! Try variations like cranberries and your favorite nut or dried cherries and almonds instead of the chocolate chips and walnuts.
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 36-48 items, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a large cookie sheet.
- In a large bowl, cream together the 2 cups sugar and margarine until smooth.
- Beat in eggs one at a time, mixing well after each one.
- Combine the cake meal, potato starch and salt; stir into the creamed mixture.
- Mix in walnuts and chocolate chips. The mixture will be heavy, don't worry.
- Form into 2-3 long oval loaves (not high!). Place onto the prepared baking sheet (they don't spread too much) lined with parchment paper to prevent sticking. You can use 3 disposable aluminum pans, approximately 5 x 12 by 1 inch high, also lined - and you get a very uniform product.
- Sprinkle the top with half the mixture of 4 teaspoons sugar and cinnamon.
- Check after 30-35 minutes. If lightly browned, remove from oven and let cool till warm (about 15-20 minutes). Change oven temperature to 250 degrees F.
- Slice into 1/2 inch slices.
- Sprinkle with remaining cinnamon sugar and lay pieces on sides.
- Bake for about 5-10 minutes on each side.
- IMPORTANT NOTE: Some people may find that they prefer this baked a little longer. Adjust cooking time to your personal taste.
- Cool completely.
Nutrition Facts : Calories 243.4, Fat 10.4, SaturatedFat 3.8, Cholesterol 63.5, Sodium 84.5, Carbohydrate 37.5, Fiber 1.9, Sugar 30.5, Protein 3.9
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