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November Recipes: First Scots Punch and Buttery Scottish Shortbread

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November is finally here! With the Scottish Games and Gatherings taking place at the beginning of the month, and the Scottish Saint Andrew's Day taking place at the end, November is the perfect time to enjoy some delicious highland treats! Read on for our tasty recipe for First Scots Punch (unspiked) and Scots Punch (spiked), and a mouth-watering recipe for Scottish shortbread. We hope you enjoy!

First Scots Punch:


Ingredients:

-48 oz. cranberry juice

-48 oz. lemonade

-2 liters (68 oz.) of ginger ale

-46 oz. pineapple juice

Scots Punch: 

Prepare First Scots Punch recipe above and add

-Vodka to taste 


Instructions: 

-Mix ingredients together and serve chilled

-Yields 52 servings, 4 oz. per serving.

 

Buttery Scottish Shortbread:



Ingredients: 

-12 tablespoons (1.5 sticks) of unsalted butter, melted and warm

-5 tablespoons of granulated sugar, plus a little extra for sprinkling after baking

-1 teaspoon of vanilla extract

-1 teaspoon of finely grated orange zest

-1.5 cups of all-purpose flour

 

Instructions:

 

-Line an 8-inch square pan with foil. It will help you pick up the cookies later if the foil hangs off of two of the sides a little. 

-Mix together the sugar, vanilla, salt, and orange zest, pressing the zest into the sugar as you go (this will release the oils in the zest). Stir in the melted butter until the sugar is almost dissolved into it. 

-Add flour and mix gently into a dough texture. It should be glistening with butter. 

-Gently press the dough into the bottom of your prepared pan with the tips of your fingers. Let it sit for a minimum of 30 minutes and a maximum of two hours, or you could refrigerate it overnight.

-Preheat your oven to 300 degrees F and place a rack on the lower third of your oven. 

-Bake cookies for about 45 minutes, or until the edges are golden brown. Remove the cookies, keeping the oven turned on. Sprinkle some sugar over the top of the cookies and let cool. 

-Use the aluminum foil to remove cookies from the pan, and cut into desired shapes. 

-Transfer cookies to a baking sheet lined with foil or parchment paper and bake for another 15 minutes.

-Cool cookies and serve!

 

Note: Cookies can be stored in an airtight container at room temperature for about a week, or they can be frozen for two to three weeks.

 

Resources:

Rich, Buttery Shortbread Cookies Recipe (inspiredtaste.net)


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