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

Cheryl, I've found that treats that can be frozen are most appreciated. It seems that everyone has an overabundance of goodies at that time of year, and something that can be saved for later is a true gift! Alternately, I have given gift certificates, saying something like "Merry Christmas! On Jan. 20th of 2010 there will be a loaf of fresh home-baked bread delivered to your home. Christmas lasts all year long!" This is less stressful for me (all the baking doesn't happen at once) and the recipient has something to look forward to and doesn't have to cope with yet another dozen cookies at Christmastime.

Priceless..I have similar pics of my grandaughter baking with me...I just let her go and have fun...It's amazing how fast soap and water cleans them up. But in the meantime what wonderful memories I have!

I found the Eggnog Snickerdoodles on the cooking forum years ago. I made them last night and they were very good! I couldn't find Brandy extract so I just used cognac instead. I also added a little bit of cinnamon. Eggnog Snickerdoodles 2 3/4c flour 1 1/2c sugar 1 c butter, softened 2 eggs 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 1/2 tsp brandy extract 1/2 tsp rum extract 1/8 tsp nutmeg Sugar mix: 1/4c sugar 1tsp nutmeg Mix butter and sugar. Add eggs and beat. Add flour, cream of tartar brandy and rum extract, salt, soda and nutmeg. Mix well. Chill. Shape into 1 tsp sized balls. Roll in sugar mix. Bake 8-10 minutes at 350° or until cookies are lightly browned. Yields 2 dozen. Recipe easily doubles with no problem.