Thanks guys. I am glad that there are many boring people here (LOL). Now you will all leave me alone. I got to read a few telephone directories. (heheheeee) dcarch Spice= Allspice. Spice= basil Spice= basil Spice= basil Spice= basil Spice= Black pepper Spice= Cardamom Spice= chili pepper/thyme Spice= chili peppers Spice= cilantro Spice= cinnamon Spice= cinnamon Spice= cinnamon Spice= Cinnamon Spice= cinnamon Spice= Cinnamon Spice= cinnamon Spice= cinnamon Spice= Cloves Spice= cumin Spice= cumin Spice= cumin Spice= Dill Weed Spice= garlic Spice= garlic Spice= garlic Spice= garlic Spice= Garlic Spice= Garlic if for food or Old Bay Spice= garlic powder Spice= Ginger Spice= ginger Spice= ground coriander Spice= Nutmeg Spice= Nutmeg Spice= pepper Spice= pepper Spice= Tarragon Spice= thyme (ok it's a herb I know - but I love it) Spice= Tie between garlic and black pepper Summer Meal= anything from the grill Summer Meal= BBQ Summer Meal= BLT Summer Meal= BLT (during tomato season) Summer Meal= BLT Sandwich with fresh local tomatoes and sweet corn Summer Meal= burgers on the grill Summer Meal= chicken harvest salad Summer Meal= Chicken Shish Ke Bob Summer Meal= Creamy Lemon Potato Salad/Burger Summer Meal= fresh veggies with sliced tomatoes and cornbread and lots of sweet iced tea with lemon Summer Meal= Gazpacho, and grilled veggies Summer Meal= grilled bacon & potato kabobs, corn on the cob, sliced tomatoes Summer Meal= Grilled Bone-in Chicken Breasts w/ grilled mixed vegetables Summer Meal= grilled burgers Summer Meal= grilled chicken and pineapple Summer Meal= grilled langoustines with a fresh salad Summer Meal= grilled pork tenderloin Summer Meal= Grilled rib-eye, corn-on-the-cob, watermelon Summer Meal= grilled shrimp and fresh corn on the cob Summer Meal= grilled shrimp, stuffed tomatoes Summer Meal= grilled steaks Summer Meal= Grilled veggies and good bread, followed with ice-cold watermelon Summer Meal= Hummus with pita chips Summer Meal= lobster and corn on the cob - both steamed Summer Meal= Pork salad, like taco salad but with sweet pork, or a burrito on a plate Summer Meal= ribs with corn on the cob Summer Meal= salad Summer Meal= Salad, big layered salad Summer Meal= Salad, Chef Salad Summer Meal= Salad, chicken caesar salad Summer Meal= Salad, chicken salad, cantaloupe,and garlic toast Summer Meal= Salad, cold pasta salad Summer Meal= Salad, my mom's warm potato salad & chili con carne & green salad Summer Meal= Salad, Taco Salad Summer Meal= Salad, Tomato, Onion and Cucumber Salad Summer Meal= salads Summer Meal= Salads. Summer Meal= sashimi Summer Meal= Seafood Buffet at the Hilton, AC, NJ. Summer Meal= steamed mussels/shioyaki Summer Meal= watermelon & grilled cheese sandwich Veggie= All Root Vegetables. Veggie= artichoke Veggie= artichoke, This is tough. I love 'em all, but maybe steamed artichoke. Veggie= artichokes Veggie= asparagus Veggie= asparagus Veggie= asparagus Veggie= asparagus Veggie= broccoli Veggie= broccoli Veggie= Brussels Sprouts Veggie= carrot Veggie= Carrots Veggie= Carrots Veggie= cauliflower Veggie= corn Veggie= Corn Veggie= Corn Fresh Veggie= Corn on the cob Veggie= corn on the cob Veggie= corn on the cob Veggie= eggplant Veggie= fresh garden peas Veggie= Green Beans Veggie= leek Veggie= lettuce Veggie= okra/greens Veggie= parsnips Veggie= parsnips Veggie= potato Veggie= red peppers Veggie= roasted Red Peppers Veggie= snap peas Veggie= snow peas Veggie= Spinach Veggie= Stir fries. Veggie= Tomato Veggie= Tomatoes Veggie= tomatoes fresh field Veggie= Tomatoes sliced from my garden (Yes, I know it's really a fruit) Veggie= tomatoes vine-ripened "Th-th-th-that's all folks!"

I made Sharon's last night...and might have been the one asking for help till I re-read the recipe AFTER wondering why my very fine crumbs would not stick in the pan. (I have baked this in a 9" pan before.) AHA !!!! 1/2 lb, not 1/2 c of butter. I softened another stick of butter and then dumped the earlier batch in and mixed and voila...shortbread dough. I put it in the pan, chilled it overnight...thinking that by this time I might very well do something else wrong, and baked it today. I cut it into small fingers and it's delish. AnnT's recipe is also a reliable one and Annie had a post from Readinglady that makes enough to make three batches so you can vary the final product. (Annie or RL, correct anything that might be wrong pls.) DESSERT Scottish Shortbread in Three Variations Readinglady Carol sent me the recipe, then was kind enough to send me the rice flour, espresso powder and Callebaut chocolate to make it with. My favorite is the one with crystallized ginger chunks in it, but the mocha/dark chocolate one is really good too. Annie 1 large or 3 medium batches. "A truly great shortbread." 3 cups AP flour 1 cup rice flour (or sub cornstarch) 1 tsp. salt 2 cups good-quality fresh unsalted butter at room temp but not overly soft 1 cup fruit sugar (sub superfine sugar) Preheat oven to 325. Line at least 2 baking sheets with parchment and set aside. (Alternatively you can use shortbread pans [moulds] or cut with decorative cutters. If you use cutters, chill the mixed dough first.) Have ready any flavourings you plan to add. Sift the AP and rice flours (or cornstarch) together with the salt and set aside. Beat the butter until creamy. Gradually add sugar and cream until very light and fluffy. Add flour mixture to the creamed butter and sugar in 4-5 additions, creaming thoroughly between each. I prefer to work in the dry ingredients by hand in a bowl large enough that I can use both hands to knead in the last bit of flour. Try to keep your palms off the dough as much as possible so the heat doesn't melt the butter and cause the dough to become oily. For plain shortbread, knead for 30 seconds after the last of the flour has been incorporated. For flavoured shortbread, divide the dough into 3 roughly equal parts and place each one in a separate bowl. Cover portions you're not working with with a piece of plastic wrap. Work flavoring ingredients into the dough as per the recipes below. Each will flavor 1/3 of the master recipe. For Moulded Shortbread: press the dough directly into the form. Prick dough all over with a fork and bake for about 30-35 minutes or until pale golden. Cool for 5 minutes, then invert the form onto a wooden board. Mark the divisions with a sharp knife to facilitate separating the pieces once the bread has cooled and set. A mould will hold 1/3 of the total recipe. For Shortbread Fingers: Use an 8-inch square baking pan lined with an overhang of parchment on two sides and press the dough evenly into the bottom. Prick with a fork and bake 30-35 minutes as above. This size pan will hold 1/3 of the total recipe. For Cut-Out Cookies: The dough will have to be chilled until it is cool enough to roll, about 20-30 minutes. The high butter content of this dough means it firms quite quickly; keep an eye on it so that it doesn't become too cold to roll. Wrap the mixed dough portions in plastic wrap and flatten each one into a disc. Chill, then roll out on a very lightly floured surface to a thickness of about 1/4". Cut shapes from the flat of dough using sharp cutters. I like simple shapes like plain or fluted circles about 2 to 2 1/2 inches in diameter, making each cookie a satisfying but not too decadent morsel. Transfer shapes to lined baking sheets and chill sheets for 10-15 minutes until dough is firm. Prick shapes once or twice with a fork and bake 15-20 minutes. Adjust time according to size and thickness of cookies. Tops should be just firm and edges just barely colouring. Cool on baking sheets set on wire rack for 7 minutes then transfer cookies to the racks. Cool sheets under cold running water and wipe dry before reusing. Repeat with remaining dough until all the cookies are baked and cooled. Short shortbread in airtight tins up to 2 weeks. Both dough and baked cookies may be frozen, well-wrapped. Frozen baked cookies should be layered with waxed or parchment paper and thawed in their wrappings at room temperature. Each 1/3 recipe makes about 24 cookies, or one 8-inch round or square. Variations: Each flavours 1/3 of the dough. May be doubled or tripled to flavor 2/3 or all of the batch. Dark Chocolate and Marbled Mocha: Before creaming butter and sugar, dissolve 1 T. good-quality espresso powder in 1/2 tsp. warm water to form a thick paste. Set aside. Gently knead 1 tsp. of this paste into 1/3 of the dough once the last of the flour mixture has been incorporated. Work the paste in just enough to evenly distribute it in a marbled effect throughout the dough. Wrap the mocha dough in a sheet of plastic wrap and flatten slightly into a disk. Chill for 20-30 minutes or until firm enough to roll. Roll and cut into shapes. Transfer to lined baking sheets, chill and bake as per recipe above. While the shortbreads are cooling, melt 4 ounces of finely chopped semisweet chocolate in a non-reactive bowl set over a pan of barely simmering water. Stir frequently and remove from the heat when the chocolate is almost melted. Stir to melt completely. Dip cooled cookies vertically, one at a time, into the warm chocolate, half-coating them. Gently wipe bottoms on the edge of the bowl. Transfer dipped biscuits to a parchment-lined baking sheet and allow chocolate to set completely before storing cookies stacked between pieces of parchment or waxed paper, in airtight tins. Candied Ginger and White Chocolate: Knead 2 1/2 T. of finely chopped candied ginger (preferably Australian) into 1/3 of the dough after the last of the flour mixture has been added. Wrap dough in plastic wrap, flatten slightly into a disc and chill until firm enough to roll. Roll, cut, chill and bake, then cool completely. Melt 4 ounces of finely chopped good-quality white chocolate in a non reactive bowl, etc. removing chocolate when it is about 3/4 melted. Stir to melt completely. Dip edges in the warm chocolate, creating a rim of white around the cookies. Transfer dipped cookies to a parchment-lined sheet and allow chocolate to set completely before storing cookies as described above. Annie

shoot clair..it won't work... but you can c/p the cookie and it will come up, on search... for some reason they don't let you have the option in the post section, only in the link section, sigh...

Mine are exactly 1/4 inch thick and are baked at 350 F. My husband made me two 1/4 inch sticks to use for rolling cookies; I put the dough on a floured surface, position the sticks on each side, roll with the rolling pin. the sticks act as guides for the thickness and so the cookies are perfect and uniform every time. I also watch carefully so the shortbread doesn't get too well cooked. My recipe says about 5 minutes at 350F but they are usually done a little bit sooner.