Thank you for watching Martha Bakes! Come back every Friday at 10AM Eastern as we present full and segmented original episodes from all 11 seasons of Martha Bakes, originally aired on PBS. What are your favorite creative ways to serve shortbread over the holidays?
Martha, I think the best way to serve buttery shortbread is with a nice cup of freshly brewed tea in the afternoon or evening near the Christmas tree. I find it all very relaxing. Shortbread cookies are a great gift to give to family, friends or for that very special person in your life for the festive season.
Here’s one for you. Recipe came fromScotswoman from Edinborough. She and a friend experimented with American flours until they found the exact amount flour to use and type of flour. They used WONDRA FLOUR. ALmOST 3 cups and 1/4 cup of regular purpose flour like Gold Meal. Honest to god, it tasted like the imported shortbread . Butter unsalted 2 cups, blended with 2 cups white sugar, then add by tablespoon the two different flours adding them alternately one TBL at a time. I just used a fork to blend till it looks like damp sand. Dump it in a jelly roll pan or regular cookie sheet, the kind with a lip. Then pat it all down. So it lays smooth and flat. Then take your fork and with the tines, stick gently on the top of the dough , poking holes on the top takes longer to do this than the mixing. Holes are about 1/4 inch apart on the entire cookie sheet. Then put in preheated 350* oven for 35-40 mint Ute s j til light brown on edges. While hot, sprinkle with little sifter or with Unger’s some granulated sugar over all the cooked shortbread. Let it cool about 3-4 minutes, then slice it to the size you want, from 1-2 inches, squares, rectangles, doesn’t matter. You MUST STORE IN A METAL TIN. USUALLY CAN BUY CHEAP NEAR XMAS TIME. I cut the size based on how they would fit in the storage tin. After cutting, let pan cool completely down before packed in tin. I can fit all the cookies in one BIG TIN OR TWO MEDIUM TINS. IT PACKS WELL FOR SHIPPING. OUT OF THIS WORLD. I GIFT A LOT OF IT FOR HOLIDAYS. IT COULD LAST A MONTH OR TWO IF YOU CAN HIDE IT. WONDERFUL WITH TEA OR COFFEE. BREAKFAST OR LATE NIGHT SNACK. MEN JUST LOVE IT. I LOVE THIS VERSION. BUT IT MUST BE WONDRA FLOUR IT USES ALMOST THE ENTIRE CANISTER MINUS 1/4 cup. I misplaced my little recipe book , but it’s a standard recipe almost identical to yours, only I use Wondra flour. Try it. I guarantee you will love it.
Thank you Julie! I can't wait to try this. I was wondering about the all-purpose flour and will definitely go with the Wondra as it was my grandmother's favorite.
It's EDINBURGH ! ... Pronounced "Edin - Bra ! Darn, another USAer saying Edinborough ! We don't say Chic-A-go for Chicago !!! Just saying, from Scotland 🏴 And Martha's Recipes aren't really True Scottish Shortbread. Do your Research before Video ! 😵💫
@M M B thanks! I'm Canadian, father from Edinburgh. Drives me nuts when people mispronounce the name, but I probably mispronounced other names inadvertently. I do a lot of googling to hear correct speech.
Ah, Martha. Ive always loved her despite her often-tarnished reputation, because she really is humbler than most narrow-minded people think. She has always stood by her brand which makes her one of the most admirable contributers to her audience and the world. (eg. I bought her "Everyday" chef's knife at KMart in the late 80's which is still sharp and remains my go-to knife). This episode made me want to be in her warm kitchen watching the Master. The lemon bars look so easy.
Tom, that was rude saying " often tarnished reputation" everyone has made mistakes in life, don't be so judgemental. Maybe we all aren't as perfect as you are tom
A long time ago I bought a Martha Stewart brand Earl Grey Tea scented candle at a KMart store (oh how I miss Kmart !!!). I loved that candle, it was such a relaxing experience when I would light it! I have never found one like it, since. Please Martha, for me (😂), will you start production on these again!?! Thank you for what you contribute to those of us who love you!
@@debbieventimiglia2216 I really don't think he was saying that in a mean spirit. At least that's the way I read it. I believe he was referring to how a certain culture, in a certain chapter of history, portrayed her. He even stated how much he loves her, and has been influenced by her. The media is guilty of portraying her in that light. "Let he who has no sin cast the first stone" -Jesus That is a good rule to live by, I believe!
@@MarthaStewart Absolutely! I've seen Martha online and on TV for decades! And she's always in her element in programs like these! It's like a warm blanket! It's like HOME.
I LOVE the idea of using the tart pan; I have seen many recipes, but none ever instructed that method. Also, covering dough with plastic wrap to smooth it is genius! Cannot wait to try!
We're publishing Martha Bakes every Friday on this channel! This Friday is extra special - we're having a MARTHA BAKES COOKIE WATCH PARTY! We'll play 3 episodes ALL about COOKIES at 2pm EST and from 2-3PM EST Martha's Food Editor Sarah Carey will be there for live chat Q&A! And all future Fridays we launch Martha Bakes at 10AM EST!
Shortbread cookies are my favorite cookies so u decided to make them. I made this on a Saturday ,doubled the recipe so 2 pans. I gave 2 pieces away and the rest I ate all by myself and it they were all gone by Wednesday night.Yummy. It’s not Thursday I’ll be making 2 more pans tonight. Thanks Martha . ❤️❤️❤️❤️❤️❤️❤️
@@MarthaStewart Dear Martha, is "Martha Bakes" on DVD? I've looked in several places (Amazon, PBS, eBay) and can't find it. I would love to own your "Bakes " and "Cooking School" series if they are available! Thank you so much. You're a treasure of knowledge.
Look for mine in comments section made with WONDRA FLOUR 3 cups and 1/4 cup all purpose flour. The flours make the taste and texture identical to what is found in Scotland. Recipe from Scots woman who experimented a couple of years with US flours to get the right texture and taste of back home. Must store cookies in a air tight tin to keep the crispness of shortbread where it doesn’t go limp/soft
Words I never thought I'd hear from Martha: "Get your husband to make you a template..." So, anyway, I'm very inspired to make shortbread as I love it but have never thought to make it myself for some reason. AND I will make my own template as Martha has so well taught me through the years :)
Yes, that was rather shocking. She hardly ever mentions the concept of a husband, and on the rare occasions she's talked about her own ex-husband Andy, it's always tinged with resentment!
Shortbread is traditionally Scottish. We don't use powdered sugar as it makes the biscuits too pale, which is not as nice as a light golden colour that caster sugar creates.
Americans don't really have much of a choice...The only way we can get caster sugar is to buy it from a British Import Store, and those are to find in most of the country...
Try using American white sugar with WONDRA FLOUR. SCOTSWOMAN EXPERIMENTED TILL SHE FOUND THE RIGHT MIXTURE OF TYPES OF AMERICAN FLOURS TO DUPLICATE HER BELOVED SHORTBREAD FROM Edinburgh her homeland. Must be stored in tins. Recipes In entirety should be in these comments. My version used almost the entire canister of WONDRA, minus 1/4 cup. You also add to butter/sugar mixture regular all purpose flour 1/4 cup. You alternate mixing the flour with TBL at a time, one WONDRA, then 1 TBL regular flour. You must prick the entire jelly roll pan of dough with fork tines 1/4 inch apart. This takes more time than the mixing. Bakes in about 45 minutes. Guarantee you’ll love the taste and texture of this WONDRA shortbread.
I adore you Miss Martha!!!! Thank you sooooo much for sharing this recipe, I have been wanting one for some people coming to my home, and they love shortbread. You have a very happy subscriber, and will continue to be so!! Thank you again, stay safe and God bless!!
Martha, make your own template for whatever size you are using for the day, with a potato and some wood picks. I am definitely on the shortbread lovers team. Can't wait to make the lemon squares though.
I love how she says "Plus gras"... it took me a while to recognise the words! It means "fattier" and not "more grease". "More grease" would be "Plus de graisse"
It's no longer as good as it use to be. Cut backs of Butter volume, and or Butter Subs. Not the same ! Make your own. 😎 Equal amounts of Butter, to Sugar, and Plain Flour. (No Salt or rising agent.Easy ! Just rub all three into each other. Press into a Block. Chill for 2 hrs. Roll, cut Fingers, or Cut a Circle, then pre Score Cut Lines : as Triangles. Prick each Shoetbread with Tines off a Eating Fork. Nice Pattern: Helps to stop Shortbread from rising, gets each part baked evenly ! Bake mid Heat, dust with White Sugar, Cut while Warm. (A must to stop Breakages.) Cool, and Store. And you have Shortbread ! Simples. 😎
3 questions: how many mls is in a yeast pkg., how much water to yeast, how long to double the dough in size. I guessed and/or googled all three and my dough came out great but to save time...
I understand you most likely use the glass mixing bowl for your audience, but which would you recommend for personal use; glass, stainless steel or ceramic?
Yes. See my comment on recipe using WONDRA flour for texture and taste. Tip from ancient Scotswoman who missed her shortbread from Edinburgh , so she experimented with US flours till she got the perfect mixture of flours. WONDRA flour was the key for the texture and taste.
Thank you for watching Martha Bakes! Come back every Friday at 10AM Eastern as we present full and segmented original episodes from all 11 seasons of Martha Bakes, originally aired on PBS. What are your favorite creative ways to serve shortbread over the holidays?
Algirya 👍💖💖💖💖💖💖💖💖💖💖💖💖💖💖👌😋😋
I am making the shortbread cookies today.
Martha Stewart holiday time?! Did you mean Christmas?
Martha, I think the best way to serve buttery shortbread is with a nice cup of freshly brewed tea in the afternoon or evening near the Christmas tree. I find it all very relaxing. Shortbread cookies are a great gift to give to family, friends or for that very special person in your life for the festive season.
Love watching Martha, full of life and positive vibes
One of my favorite people making one of my favorite cookies, “It’s a good thing!”
Here’s one for you. Recipe came fromScotswoman from Edinborough. She and a friend experimented with American flours until they found the exact amount flour to use and type of flour. They used WONDRA FLOUR. ALmOST 3 cups and 1/4 cup of regular purpose flour like Gold Meal. Honest to god, it tasted like the imported shortbread . Butter unsalted 2 cups, blended with 2 cups white sugar, then add by tablespoon the two different flours adding them alternately one TBL at a time. I just used a fork to blend till it looks like damp sand. Dump it in a jelly roll pan or regular cookie sheet, the kind with a lip. Then pat it all down. So it lays smooth and flat. Then take your fork and with the tines, stick gently on the top of the dough , poking holes on the top takes longer to do this than the mixing. Holes are about 1/4 inch apart on the entire cookie sheet. Then put in preheated 350* oven for 35-40 mint Ute s j til light brown on edges. While hot, sprinkle with little sifter or with Unger’s some granulated sugar over all the cooked shortbread. Let it cool about 3-4 minutes, then slice it to the size you want, from 1-2 inches, squares, rectangles, doesn’t matter. You MUST STORE IN A METAL TIN. USUALLY CAN BUY CHEAP NEAR XMAS TIME. I cut the size based on how they would fit in the storage tin. After cutting, let pan cool completely down before packed in tin. I can fit all the cookies in one BIG TIN OR TWO MEDIUM TINS. IT PACKS WELL FOR SHIPPING. OUT OF THIS WORLD. I GIFT A LOT OF IT FOR HOLIDAYS. IT COULD LAST A MONTH OR TWO IF YOU CAN HIDE IT. WONDERFUL WITH TEA OR COFFEE. BREAKFAST OR LATE NIGHT SNACK. MEN JUST LOVE IT. I LOVE THIS VERSION. BUT IT MUST BE WONDRA FLOUR IT USES ALMOST THE ENTIRE CANISTER MINUS 1/4 cup. I misplaced my little recipe book , but it’s a standard recipe almost identical to yours, only I use Wondra flour. Try it. I guarantee you will love it.
Thank you Julie! I can't wait to try this. I was wondering about the all-purpose flour and will definitely go with the Wondra as it was my grandmother's favorite.
Do you mean Edinburgh?
@@sheilaclarke3707 Probably. Been over 50 years since gave thought to that point in time.
It's EDINBURGH ! ... Pronounced "Edin - Bra !
Darn, another USAer saying Edinborough ! We don't say Chic-A-go for Chicago !!!
Just saying, from Scotland 🏴
And Martha's Recipes aren't really True Scottish Shortbread. Do your Research before Video ! 😵💫
@M M B thanks! I'm Canadian, father from Edinburgh. Drives me nuts when people mispronounce the name, but I probably mispronounced other names inadvertently. I do a lot of googling to hear correct speech.
I love Martha Stewart! Everything she makes is perfect. I grew up with her amazing tutorials.
Ah, Martha. Ive always loved her despite her often-tarnished reputation, because she really is humbler than most narrow-minded people think. She has always stood by her brand which makes her one of the most admirable contributers to her audience and the world. (eg. I bought her "Everyday" chef's knife at KMart in the late 80's which is still sharp and remains my go-to knife). This episode made me want to be in her warm kitchen watching the Master. The lemon bars look so easy.
Tom, that was rude saying " often tarnished reputation" everyone has made mistakes in life, don't be so judgemental. Maybe we all aren't as perfect as you are tom
A long time ago I bought a Martha Stewart brand Earl Grey Tea scented candle at a KMart store (oh how I miss Kmart !!!). I loved that candle, it was such a relaxing experience when I would light it! I have never found one like it, since. Please Martha, for me (😂), will you start production on these again!?!
Thank you for what you contribute to those of us who love you!
@@debbieventimiglia2216 I really don't think he was saying that in a mean spirit. At least that's the way I read it. I believe he was referring to how a certain culture, in a certain chapter of history, portrayed her. He even stated how much he loves her, and has been influenced by her. The media is guilty of portraying her in that light.
"Let he who has no sin cast the first stone"
-Jesus
That is a good rule to live by, I believe!
Martha Bakes is my new favorite series!! I'm so glad they are releasing the episodes weekly!!😄😄😄
@jarednil69 Thanks for the feedback - and please subscribe to get notifications about upcoming episodes! - Channel Moderator
Love you Martha ❤💯
@@MarthaStewart Absolutely! I've seen Martha online and on TV for decades! And she's always in her element in programs like these! It's like a warm blanket! It's like HOME.
czcams.com/video/7yz_EHdPFzwh/video.htmlggh
@@MarthaStewart j
I LOVE the idea of using the tart pan; I have seen many recipes, but none ever instructed that method. Also, covering dough with plastic wrap to smooth it is genius! Cannot wait to try!
I wish Martha had time to teach us more often. I love her lessons. Martha you're simply the best.
We're publishing Martha Bakes every Friday on this channel! This Friday is extra special - we're having a MARTHA BAKES COOKIE WATCH PARTY! We'll play 3 episodes ALL about COOKIES at 2pm EST and from 2-3PM EST Martha's Food Editor Sarah Carey will be there for live chat Q&A! And all future Fridays we launch Martha Bakes at 10AM EST!
I watch Martha Stewart baking videos as my meditation 🧘♂️ time to escape from the world
My grandparents LOVE shortbread, I make shortbread from them for Christmas every year.
Shortbread cookies are my favorite cookies so u decided to make them. I made this on a Saturday ,doubled the recipe so 2 pans. I gave 2 pieces away and the rest I ate all by myself and it they were all gone by Wednesday night.Yummy. It’s not Thursday I’ll be making 2 more pans tonight. Thanks Martha . ❤️❤️❤️❤️❤️❤️❤️
😂❤
I love shortbread
Thank you for taking the time to share your ideas/recipes with us. Happy Holidays from Texas. thumbs up from a long time fan.
thank you for sharing your recipe with me and this is very helpful for me as a beginner.. salamat.. from Legazpi city Philippines
Hello from Melbourne Australia. Love you Martha 🥰
The trick the with torch to get rid of bubbles is great, but she hasn't heard of the old tappa tappa
Yes chef John, Food Wishes
"the ole tappa tappa!"😂
Love love Martha Stewart💞
I thought about Chef John too at that moment!!🤣😆
❤watching martha books magazines all these years ❤
Thank you Martha you are the best
I really enjoy watching Martha Bakes! Great recipes and easy to follow! I appreciate the tips, as well.
Glad you like them!
@@MarthaStewart Dear Martha, is "Martha Bakes" on DVD? I've looked in several places (Amazon, PBS, eBay) and can't find it. I would love to own your "Bakes " and "Cooking School" series if they are available! Thank you so much. You're a treasure of knowledge.
I’m so excited about this show! My favorite dessert are shortbread cookies!!!
Dipped in chocolate pudding
Look for mine in comments section made with WONDRA FLOUR 3 cups and 1/4 cup all purpose flour. The flours make the taste and texture identical to what is found in Scotland. Recipe from Scots woman who experimented a couple of years with US flours to get the right texture and taste of back home. Must store cookies in a air tight tin to keep the crispness of shortbread where it doesn’t go limp/soft
Words I never thought I'd hear from Martha: "Get your husband to make you a template..." So, anyway, I'm very inspired to make shortbread as I love it but have never thought to make it myself for some reason. AND I will make my own template as Martha has so well taught me through the years :)
Yes, that was rather shocking. She hardly ever mentions the concept of a husband, and on the rare occasions she's talked about her own ex-husband Andy, it's always tinged with resentment!
I am so glad to get to see these again , I always loved your shows!
Thank you for sharing this beautiful recipes with us..
😘😘😘
Shortbread is traditionally Scottish. We don't use powdered sugar as it makes the biscuits too pale, which is not as nice as a light golden colour that caster sugar creates.
Americans don't really have much of a choice...The only way we can get caster sugar is to buy it from a British Import Store, and those are to find in most of the country...
We do it OUR way
Try using American white sugar with WONDRA FLOUR. SCOTSWOMAN EXPERIMENTED TILL SHE FOUND THE RIGHT MIXTURE OF TYPES OF AMERICAN FLOURS TO DUPLICATE HER BELOVED SHORTBREAD FROM Edinburgh her homeland. Must be stored in tins. Recipes In entirety should be in these comments. My version used almost the entire canister of WONDRA, minus 1/4 cup. You also add to butter/sugar mixture regular all purpose flour 1/4 cup. You alternate mixing the flour with TBL at a time, one WONDRA, then 1 TBL regular flour. You must prick the entire jelly roll pan of dough with fork tines 1/4 inch apart. This takes more time than the mixing. Bakes in about 45 minutes. Guarantee you’ll love the taste and texture of this WONDRA shortbread.
@@GeminieCricket Thank you, Sharon Evans, for providing us the actual true recipe. Much appreciated.
@60cmad oooops,,,just noticed this was from 2 years ago!!
Love the way you teach. Thanks a ton.
Thank you Martha. Enjoy your weekend and stay safe.😎🙏✌️
Thank you aunt Martha 💯 I'm planning on making the spiced brown sugar shortbreads for the holidays!
She is brilliant! I just got into cooking this month thanks to her, I rushed to get that Stand Mixer on QVC before they sold out lol
You make life more enjoyable, Martha. You truly make me believe in bigger and better things.
Hi , I’m Chris, you don’t mind me sending you a direct message, I’d love to talk to you
Fake
@@Walter_Nicolas Excuse me?
@@jobeaulieu I was referring to Christopher muller..
Thank you Martha for sharing. Theses are my favorite cookies!
Bake the round tin for an hour at 300° but the little squares for 10 mins at 350°. Got it!
Love you Martha Stewart! You are amazing
Hey Martha! Big fan. I always have loved shortbread. I made the wedges. Fantastic! I'm afraid I'll eat the whole thing!
Plugra is lterally so good!
I have been using it for years and can vouch, wholeheartedly!
Thanks Martha I always love watching you. I learn so much. Thank you again.
Thank you Martha for sharing. Theses are my favorite recipes cookies.
One of my favorites! Shortbread cookies. Thank you for recipe 😊
I adore you Miss Martha!!!! Thank you sooooo much for sharing this recipe, I have been wanting one for some people coming to my home, and they love shortbread. You have a very happy subscriber, and will continue to be so!! Thank you again, stay safe and God bless!!
Wow thats so simple n looking delicious
Love watch these shows
Thanks
Excellent recipe, Thanks for sharing.
When I seen this notification my first thought was Snoop Dogg. I just bet he loves all Martha's cookies. Kia ora from Aotearoa, New Zealand 😋
Thank you for the lemon bar recipe, Martha.
You are what I understand by an Authentic American ! ❤️
I make my shortbread by hand. I don’t have a mixer lol.
oh Marthe used match to light her stove, how classic! I like that!
Thank you Martha; you are the best!💟
Always love shortbread cookies they always were and still so delicious
Great tutorial video - thx for sharing these amazing recipes - happy holidays Martha&family!
I'm drooling as the butter browns, I can't wait to try this recipe YUM
I love Martha Bakes! Thank you for sharing, I can’t wait to make all three of these recipes. Yum!
Love these! Are these recipes in one of her cookbooks? Does anyone know which one?
Martha, make your own template for whatever size you are using for the day, with a potato and some wood picks. I am definitely on the shortbread lovers team. Can't wait to make the lemon squares though.
Thank you Martha For teaching us How to make short bread I am just so delayed with the results I could never make short bread
Bravissima Marta ! 🇮🇹
i love ❤️❤️❤️❤️
My mouth is watering Martha, Thankyou for sharing this recipe
Everything looks delicious....thank you to Martha for the recipes.💛🎄💛
@Dr. Christopher Johnson Yes, I do mind...stop hitting on women with your fake profile. It's so nice there is a trash bin on phones.
Hello from Washington State!! 😁 Thank you for video 💐🌹🌷🎄
Hello how are you doing today 💗
Thank Martha I enjoy watching you bake
Can't wait to try these
Hi , I’m Chris, you don’t mind me sending you a direct message, I’d love to talk to you
This queen makes me want to BAKE.
thank you very much , you are extraordinary and gorgeous teacher, I escape all your recipes.
I love how she says "Plus gras"... it took me a while to recognise the words! It means "fattier" and not "more grease". "More grease" would be "Plus de graisse"
Can I simply double this recipe if I plan to use a 10x15 pan? Cooking time?
Will this work well with ground hazelnuts?
Thanks Martha Stewart
I have 4 lemon trees that are just starting to ripen. Time for lemon bars!!!
Absolutely! 🍋
Short means no waiting for yeast to rise in your dough
Martha how long should I chill the shortbread wedges dough?
As usual another success!
But you forgot to put the links for the ustensiles you used specifically the Italian big stainless sugar store box .thanks
The best i ever warched, She remineds me of my high school friend named martha .
I instead buy the Walkers shortbread! Yum 🤤
It's no longer as good as it use to be. Cut backs of Butter volume, and or Butter Subs.
Not the same ! Make your own. 😎
Equal amounts of Butter, to Sugar, and Plain Flour. (No Salt or rising agent.Easy !
Just rub all three into each other. Press into a Block. Chill for 2 hrs. Roll, cut Fingers, or Cut a Circle, then pre Score Cut Lines : as Triangles. Prick each Shoetbread with Tines off a Eating Fork. Nice Pattern:
Helps to stop Shortbread from rising, gets each part baked evenly !
Bake mid Heat, dust with White Sugar, Cut while Warm. (A must to stop Breakages.) Cool, and Store. And you have Shortbread ! Simples. 😎
what lemon zester is that, I need one!!
Love all these videos. Keep them coming!
Hi , I’m Chris, you don’t mind me sending you a direct message, I’d love to talk to you
thank you for this video
Would I be able to chill, roll and use an embroidered rolling pin for this recipe?
In the lemon bars I wonder if lemon zest could have been added to the shortbread as well or would the oils hamper the firming up of the shortbread?
How does Martha Stewart NOT HAVE MILlLIONS of SUBSCIBERS? CZcams, are you cheating? This Woman is astonishing.
I love the way you bake Ms. Martha yummy yum stay safe sweetie 🙏🏾👋🏾💖😇
3 questions: how many mls is in a yeast pkg., how much water to yeast, how long to double the dough in size. I guessed and/or googled all three and my dough came out great but to save time...
Beautiful and Tasty Lemon bars 💯👍
She’s excellent is my favorite
Thank you
I understand you most likely use the glass mixing bowl for your audience, but which would you recommend for personal use; glass, stainless steel or ceramic?
Delicioso gracias por su receta Martha Stewart 😊💜
Fantastic 🥰
Hello Martha, Beautiful recipes and I like your calmness and good hygiene too. Love it 😍
Which is a good quality butter? Brand?
One brand she's recommended is Vermont Creamery: bit.ly/2JUV8xc
- Channel Moderator
Shortbread Cookies are the best. Just go easy on the sugar!
Love these recipes❤....Dziecuje
Merry Christmas Martha. I would love to hang out with you and Snoop Dog. Then I could cross it off my bucket list. ❤️ from Bermuda.
Very nice, yummy!
Love! Thank you! 🥰🥰🥰🥰🥰
Short meaning no leavening.
Hello everyone Good food i like look everyday Eating Delicious ❤️❤️❤️❤️
movie was made about her. and she still looks so young!
Can I use salted butter and omit the salt in the recipe or will it be too salty?
Never seen that before all in one. the butter and sugar first then flour ,, uk. England
Yes. See my comment on recipe using WONDRA flour for texture and taste. Tip from ancient Scotswoman who missed her shortbread from Edinburgh , so she experimented with US flours till she got the perfect mixture of flours. WONDRA flour was the key for the texture and taste.
Martha, I don't need my husband to make me a template to poke the holes for the shortbread cookies. I can make the template myself. lol
❤️Love This Thank You❤️