Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol

Oh yes Maureen they sure do make it. Should be able to find it in most any baking supply place. The craft places probably even carry it these days. Did you ever eat Toblerone or some of the Italian nougat stuff? That had edible paper on it. Made of rice if I recall correctly. This modern stuff is better though. You can Google it to find out what might be near you. If you did that though you'd want to use the edible ink markers. Yes, those are cool too. LOL.. The regular parchment paper would be a nice simple solution, since you might get real complicated with rest of meal before we get done with ya. Smiles. LOL at the bling. Well, I was just trying to think of what a diploma thing might have on the edges.

My mother would buy the square Tea Cake from Amy's Bakery in Montebello, CA since I can remember. They still sell them. You can see the image of it on their website. Take the 60 fwy, exit Wilcox or Garfield Ave. Go south to Beverly Blvd. and Amy's Bakery is on the NW corner of Wilcox & Beverly. Make sure to grab a number as soon as you enter. Once when I worked in Lancaster, CA a rep came in and dropped off a pink box of little pink & yellow tea cakes in our lounge. I knew exactly what they were but no one else did but the box did not have a bakery name on it. They went for the other box of pastries and needless to say by the time the day was over I had eaten the entire box! (good for me) :) Last time I bought a tea cake from Amy's (in the 80's) I ate the whole cake before we got it home. (with my bare hands) No, I don't do that kind of stuff! It surprised me too! Yes, these cakes are that good. The cake from Amy's Bakery is like a 9x9 and has the light brown colored glaze/frosting on it. In my opinion, it's the best.

I havent tried yet but sound Yummy!!! 1 can (8 oz.) almond paste 1 cup butter, softened (no substitutes) 1 cup sugar 4 eggs, separated 2 cups all-purpose flour 6 to 8 drops red food coloring 6 to 8 drops green food coloring 1/4 cup seedless red raspberry jam 1/4 cup apricot jam 1 cup semi-sweet chocolate chips Directions: Grease the bottoms of three matching 13x9x2 baking pans (or reuse one pan). Line the pans with waxed paper; grease the paper. Place almond paste in a large mixing bowl; break up with a fork. Cream with butter, sugarand egg yolks until light, fluffy and smooth. Stir in flour. In another mixing bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350°F for 10-12 minutes or until edges are light golden brown. Invert onto wire racks: remove waxed paper. Place another wire rack on top and turn over. Cool completely. Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a cookie sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight. The next day, melt chocolate in a double boiler. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-inch strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.