The Recipe: Scotch Shortbread from The Cooky Book by Betty Crocker
The Substitutions: none
The Verdict: I needed to make some shortbread, so I thought I'd kill two birds with one stone by doing the Cooky Book version. Meh. The dough was incredibly hard to work with, thus incredibly hard to roll, and incredibly hard to cut. The result is a very small yield of crumbly, time-consuming shortbread. Sure, it's buttery and all that, but disappointing. The plan was to serve these guys up with some salted caramel sauce and lemon curd, but I think I'm going to have to (wait for it...) go and buy some pre-made shortbread from the grocery store. Because I only ended up with about two dozen of these guys and I don't want to go through the pain of having to make another batch. Sad.
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