I love vintage!!! Vintage photos....vintage images....vintage advertising.....vintage ANYTHING!! I have a nice little assortment of vintage and wanted to share this one with you today. Don't laugh...I see that smile. Have you ever tried Hot Dr. Pepper? Imagine one of those chilly, windy, blustery, cold winter days when you want something to warm up those bones...something different. I think this would be that something different. It's actually pretty good and just something unique to have in place of that hot cup of coco or tea. Easy peasy to fix. Just pour it into a sauce pan and heat til simmering. Place a thin lemon slice in the bottom of a mug....pour the simmering Dr. Pepper over it and then enjoy. It really will warm you up!! Of course, you need something to eat to go with it....so here is one of my favorite recipes for this time of year. So many different variations you can do with this simple basic recipe. What is it you ask? It's shortbread. "S' isn't just for Santa!!!
Basic Recipe (Tasty plain too, especially with a cup of hot peppermint tea or simmering Hot Dr. Pepper ^_^)
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter (no substitutes)
**Combine flour and sugar in medium mixing bowl. Cut in butter until mixture resembles fine crumbs and starts to cling together. At this point, the dough may look dry, but the next step will take care of that. Form the mixture into a ball and knead until smooth. The heat from your hand softens the butter slightly, that is what makes the butter become so smooth.
**To make wedges, pat or roll dough into an 8-inch circle on ungreased cookie sheet. Press with your fingers to scallop the edge. (FYI: According to Scottish tradition, the scallops represent the rays of the sun) Cut the circle into 16 wedges, this will keep the bread from crumbling or breaking when you cut it after baking. Prick each wedge in it's center with a fork.
**Bake in a 325 oven for 25-30 minutes or until bottom just starts to turn brown and center is set. Cut circle into wedges in the same place as before while still warm. Cool on cookie sheet for 5 minutes. Transfer to wire rack and cool completely.
**If you like you can make these into rounds instead of wedges. Roll dough on a lightly floured surface until 1/2" thick. Use a 1/2" thick cookie cutter to cut out 24 rounds. Place them 1" apart on ungreased cookie sheet and bake for 20-25 minutes.
Variations to try:
Cornmeal Shortbread (great with soups and chili)
Prepare basic recipe as directed, except substitute 1/4 cup cornmeal for 1/4 cup all-purpose flour and add 1/4 cup cheddar cheese...or 1/4 cup dried cranberries.
Lemon-Poppy Seed Shortbread
Prepare basic recipe as directed, except stir in 1 tablespoon poppy seed into flour mixture and add 1 teaspoon finely shredded lemon peel with butter.
Oatmeal Shortbread (great for breakfast with a bit of jam, jelly or marmalade on top)
Prepare basic recipe as directed, except reduce all-purpose flour to 1 cup. After cutting in butter, stir in 1/3 cup quick-cooking rolled oats.
Prepare basic recipe as directed, except substitute brown sugar for sugar; stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground gloves into the flour.
Like I said...so many different variations. I hope that you try this recipe....it is such an easy and changeable recipe for so many treats. It would be a great item to place in a gift basket too...along with a pretty tea cup!!
Until next time...........Happy cooking HUGS, Regi