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

Lori, I made these over Christmas and they were a huge hit. I didn't have coconut so I rolled the balls of dough in colored sugar then used my homemade raspberry and apricot jam to fill them. Ashley works at a very upscale local "Inn", and she took some to work over Christmas. They have a Chef who went to some culinary institute or another, and he asked Ashley for the recipe. She told him that he could have the recipe, but it would never be as good as mine unless he made his own jam. LOL Roselin, my boss tells me that shortbread is just butter, held together by sugar. :-) Annie

1._______________________________________________________ Kitchen Delight Chocolate Chip Cookies Posted by: Patty_WV (My Page) on Wed, Nov 13, 02 at 11:57 Kitchen Delight Chocolate Chip Cookies 1 cup shortening,or 3/4 cup butter,1 cup packed light brown sugar,1/2 sugar,1 tsp.vanilla,2 eggs,2 1/4 cups flour,1 tsp.baking soda,1 tsp.salt,2 cups chocolate chips,1 cup chopped nuts(opt) Cream shortening or butter,brown sugar, and vanilla until light and fluffy.Add eggs and beat well. Combine flour,baking soda,and salt.Add to creamed mixture. Stir in chips and nuts.Drop by teaspoonfuls onto ungreased cookie sheet.Bake at 325 degrees for 8-10 minutes. Makes 6 dozen Note:I use the butter flavor Crisco for shortening. My aunt gave me this recipe shortly after I got married 27 years ago.It came from a bag of chocolate chips.It's the only chocolate chip cookie recipe I ever use. 2.__________________________________________________________ Decadent Brownies Posted by: Ann_T (My Page) on Sat, Nov 16, 02 at 13:42 Patty, Now that I know I am posting the recipes to the right thread, I have a few more that you can add to the one above. Ann. Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Decadent Brownies ================= 1 Cup butter, 20 Ounces chocolate, 1-1/2 Cups sugar, Pinch of salt, 4 eggs, 1 Cup flour, vanilla to taste, 1 Cup toasted pecans Melt chocolate and butter in microwave bowl Beat in sugar and salt, Beat in eggs, add vanilla, Mix in flour, Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake Should still be soft in the middle Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze 3.__________________________________________________________ Best Oatmeal Cookies Posted by: Ann_T (My Page) on Sat, Nov 16, 02 at 13:42 Home Cookin 4.8 Chapter: Recipes From Thibeault's Table Source: from newspapper many years ago Best Oatmeal Cookies ==================== 1 Cup butter 1 cup sugar, 1/2 cup packed brown sugar, 1 egg, 2 teaspoons vanilla, 1 2/3 cup flour, 3/4 Teaspoon baking soda, 1/8 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, dash nutmeg, 1 1/2 cups rolled oats Preheat oven to 350 Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combined flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack 4.__________________________________________________________ Graham Cracker Chewies Recipe from the Nantucket Open House Cookbook. Posted by: Ann_T (My Page) on Sun, Aug 24, 03 at 19:43 Here are a couple of recipes that have become very popular on the Cooking/Recipe forum that you can add to the Archive. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Graham Cracker Chewies ====================== These are amazingly good and simple to make. They are a nice alternative to brownies. Recipe from the Nantucket Open House Cookbook. Crust 1 1/3 cups graham cracker crumbs, 1 tablespoon sugar, 1/2 cup butter, at room temperature, 2 tablespoons all purpose flour Topping 1 1/2 cups packed brown sugar, 1/2 cup chopped pecans, 1/3 cup graham cracker crumbs, 1/2 teaspoon salt, 1/4 teaspoon baking powder, 1 teaspoon vanilla extract, 2 large eggs beaten, . Preheat oven to 350 Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 9 inch square baking pan. Bake until lightly browned, about 20 minutes. Prepare topping: Stir all the ingredients together until blended. Spread the topping over the baked crust and bake for 20 minutes. Let cool completely, then cut into 16 squares. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table 5.__________________________________________________________ Silly Toffee Squares Posted by: Ann_T (My Page) on Sun, Aug 24, 03 at 19:43 Source: Patty Silly Toffee Squares 1/2 flour, 3/4 cup rice krispies cereal, 1/4 tsp baking soda, pinch salt, 1/3 cup packed brown sugar, 1/3 cup butter melted, 1 can sweetened condensed milk, 1/2 c butter, 1/2 c firmly packed brown sugar, 1/2 cup chocolate chips semi sweet, 1 1/4 cup Rice Krispies cereal, caramel layer. Chill and cut into squares. Combine first 6 ingredients and press into 8" square pan and bake at 350 for 10 minutes In heavy saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown sugar. Bring to a boil and simmer for 5 minutes, stirring continuously. (this burns easily so watch carefully) Remove from heat and pour over baked crust. Melt chocolate chips over low heat. Stir in remaining cereal until well coated. Using two forks spread over caramel layer. Chill and cut into squares. 6._______________________________________________________ PEANUT BUTTER COOKIES Posted by: chery2 on Sat, Nov 15, 03 I may be a slow learner, but I finally caught on to the fact that using sweetened condensed milk in a recipe covers the duties of lots of ingredients. You gotta love recipes of no more than 4 ingredients that turn out GREAT. For instance... PEANUT BUTTER COOKIES 3/4 c. pb, 1 can scm, 2 1/2 c. flour, 1 t. vnla, Mix all ingredients. Roll into 1-in. balls. Shake in bag w/ gran. sugar. Flatten on cookie sheet by making a cris-cross pattern w/ fork. Bake @ 350 for 6-8 minutes. [At first I didn't like these. They looked like little biscuits and didn't flatten during baking. But DH said they're the best ever. SIL likes them w/ a choc. chip in the middle; also likes that they're bite size. 7.________________________________________________________ MACAROONS Posted by: chery2 on Sat, Nov 15, 03 1 bag or can of sweetened coconut [about 13 oz], 1 can scm, 1 t. van [careful! changes shade of cookies], You can add other ingredients: baking chips, crushed mint, whatever. Recipe on back of coc. bag. Makes a ton of little ones. 350 for 8 minutes. chery-va 8._________________________________________________________ Lebkuchen Bars Posted by: Roselin32 on Sat, Nov 15, 03 RECIPE: Lebkuchen Bars Posted by Roselin32 on Wed, Oct 22, 03 A Christmas favorite in our home. 1 tsp cinnamon, l teaspoon ground allspice, 1/4 tsp ground cloves, 1/2 tsp salt, 2 1/2 c unsifted flour, 1/2 tsp baking powder, 1/2 c ground almonds, 1 tsp grated lemon rind, 2 eggs, 3/4 c sugar, 3/4 c honey, 1/2 c milk, Almond Glaze, 1 c confectioner's sugar, 1/2 tsp almond extract, 1 tsp rum, 1-2T water, Sift together spices, salt, flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon forms when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture and beat until smooth. Spread the batter in an 11x17" greased jelly roll pan. Bake in a preheated 400° oven for12-15 minutes until the cake is done. While still warm turn the cake out onto a rack. Mix the confectioner's sugar, almond extrac, rum and water. Beat until it is smooth and of a glaze consistency, adding more water if necessary. Spread on warm cake. Cut into bars while still warm. Yields: 2-3 dozen. RL`

PWM, I'm assuming you'd like the amounts converted to something other than metric? There are many conversion tools on line, one gave me these conversions. Islay, please feel free to correct me if I am wrong: 450g (2 cups) dark brown sugar 175g (3/4 cup) ml evaporated milk 30g ( 2 tbls) butter 1 tsp vanilla extract 55g (1/4 cup) chopped walnuts. Butter a 20 or 30 cm (8 or 9 inch square) tin. In a saucepan, stir together the sugar and milk. Boil until temp. reaches 112 to 116°C. (232-240F, soft ball stage) Or, until a small amount dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat, stir in the butter, vanilla and nuts. Continue to beat until the mixture loses its gloss. pour into prepared tin, score with knife and set aside for about 5 minutes. Cut into squares. I hope this helps. Annie