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

I'm not an expert, but the Monkey Princess, Bruvver and I always bake cookies. This is the recipe I usually use, although the kids like a different recipe that's "puffier". It's harder to frost the cookies, though, if they are puffy, and they don't hold their shape as well. These rise, so they don't hold indentations and such as well as a cookie with less leavening, but they have a nice flavor: Sour Cream Sugar Cookies 1 cup butter 2 cups sugar 3 eggs 1 cup sour cream 1 teaspoon baking soda 1 teaspoon vanilla 4 cups flour 1 teaspoon baking powder 1. Combine baking soda and sour cream. 2. Cream butter and sugar. 3. Add eggs, one at a time, blending well after each. 4. Blend in vanilla. 5. Blend in sour cream and baking soda. 6. Combine baking powder and flour and add to sour cream mixture. 7. Refrigerate until easy to handle, usually at least an hour. 8. Roll out dough about 1/2 inch thick and cut into shapes. 9. Bake at 325º for 8-10 minutes, or until light brown. I just use a powdered sugar type icing for decorating with the kids, but if I wanted something very precise I'd go with a royal icing so I could pipe an outline and then fill it in. Good luck, those cookies in that link are very cute. I can't imagine doing all the writing on that "accepted" letter, though! Annie

Hmmmm, I never thought of placing the dough on the cookie sheet before cutting the shapes. That's pretty interesting. I'll have to give it a try to see how it works, thanks for that tip Di. I've have been rolling out doughs and stacking them between parchment paper for some time now, thanks for refreshing the tip for newbies, Jane. Happy baking everyone! NancyLouise

I think the ones with cream of tartar are the best tasting Patti....thats just my opinion though. I have a cut out cookie receipe from my MIL thats good. I will run and get it. Christmas Cookies 1/2 cup butter 1/2 cup shortening 1 cup sugar 3 eggs 3 1/2 cups flour 1 teaspoon baking soda 2 teaspoon cream of tartar 1 1/2 teaspoon vanilla Cream together butter, shortening and sugar, add eggs. Blend well, add vanilla. Sift together flour, soda and cream of tartar. You can chill the dough or chill half while rolling out the other half. I usually am in too big of hurry! LOL Bake at 375 degree oven 10-12 minutes. Butter Frosting 3 tablespoons soft butter or margarine 1 1/2 cup powdered sugar about 3 tablespoons cream 1 teaspoon vanilla For color add your choice of food coloring