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Monday, 20 December 2010

Holiday Baking

Thanks to Kim and a 1962 Chatelaine recipe, these Granny's Shortbread Cookies were described as "those bouchon things are really good, Kim is such a superb baker". Well, I am grateful for the cookies and an agreement to share the recipe on somerville kitchen.

  • Combine 3.5 cups flour, 1.5 cups chopped pecans and 2 cups semi-sweet chocolate 
  • Cream 1.5 cups of butter, and gradually add half tsp salt and 1 cup icing sugar
  • Cream till fluffy
  • Add 1.5 tsp rum extract and 4 tsps cold water, mix well
  • Gradually add flour mix and blend
  • Mold into balls or crescents and bake on ungreased cookie sheets
  • 350 Oven, 25 - 30 minutes
  • Roll in icing sugar once cooled completely
Thank you Kim.

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