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Brioscarái – Shortbread

Shortbread1½ cups flour
4 tablespoons sugar
¾ cup butter
4 tablespoons milk
2 teaspoon caraway seeds (optional)
few drops vanilla extract

Mix caraway seeds, if used, with flour. Melt the butter in the milk. Make a hole in center of flour, pour in milk mixture, add vanilla, then sugar. Mix well, then knead lightly. Roll out on floured board to ¼” thick in a circle or oval. Please on greased sheet. Optional – crimp edges with your fingers or thumb; mark in squares, if oval; if circle, make deep incisions to create 8 pieces but do not cut through the pastry. Important – prick all over with a fork! Bake in 350F. oven for 20 minutes or until golden and crisp. Cool on wire rack, dust with sugar. Break into pre-marked pieces and serve.

Supposedly, shortbread was Scottish. However, it has been popular in Ulster for several hundred years, especially at Christmas.

Courtesy of Joe McKane, Tennessee

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