Recipes

CRANBERRY-GINGER PUNCH

1 liter apple juice

1 liter ginger ale

¼ cup lemon juice

½ liter unsweetened cranberry juice

¼ cup sugar

4 cups crushed ice

1 cup fresh cranberries

Pour all the liquids into a large punch bowl, stir in the sugar until fully dissolved, and top with ice and cranberries.

SCOTTISH SHORTBREAD

2 cups butter, softened

1 cup packed brown sugar

4 ½ cups all-purpose flour

Preheat oven to 325°. Cream together butter and sugar until fluffy. Add 4 cups of flour, mixing until blended. Turn onto a floured surface and knead for several minutes, adding the remaining flour until a soft dough forms. Use a floured rolling pin to roll the dough until it is ½-inch thick. Cut into 3x1-inch rectangles. Place cookies 1 inch apart on an ungreased cookie sheet and bake until cookies are golden brown, about 20–25 minutes. Makes 48 cookies.