Karen’s Killer Fixin’s
**AUTHOR SPECIAL**
with COLLETTE CAMERON!

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, Collette Cameron, and her favorite recipe for GRANDMA CAMERON’S SCOTTISH SHORTBREAD COOKIES!

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HEARTBREAK AND HONOR
Highland Heather Romancing a Scot Series, Book 3
BY COLLETTE CAMERON

Blurb

Abducted by a band of renegade Scots, Highland gypsy Tasara Faas blackens her rescuer’s eye when the charming duke attempts to steal a kiss. Afterward, Tasara learns she’s the long-lost heiress Alexandra Atterberry and is expected to take her place among the elite society she’s always disdained.

Lucan, the Duke of Harcourt, promised his gravely ill mother he’d procure a wife by Christmastide, but intrigued by the feisty lass he saved in Scotland, he finds the haut ton ladies lacking. Spying Alexa at a London ball, he impulsively decides to make the knife-wielding gypsy his bride despite her aversion to him and her determination to return to the Highlands.

The adversary responsible for Alexa’s disappearance as a toddler still covets her fortune and joins forces with Harcourt’s arch nemesis. Amidst a series of suspicious misfortunes, Lucan endeavors to win Alexa’s love and expose the conspirators but only succeeds in reaffirming Alexa’s belief that she is inadequate to become his duchess.

HEARTBREAK AND HONOR
Highland Heather Romancing a Scot Series, Book 3
BY COLLETTE CAMERON

Excerpt

“Hugo should be home shortly. I do believe it best to wait for his counsel.” Aunt Bridget lowered the teapot, her brow knitted, either in anxiousness or irritation.

“His advice is not needed or warranted to address Alexandra’s fast behavior or the black marks her conduct has caused against both our familys’ honor.” Harrison crossed his legs and lounged against the settee’s back. Popping a last morsel of shortbread into his mouth he chewed while speaking. “Viscount Renishaw felt it his duty to report her untoward conduct—”

“Mr. Peterson, our family,” Aunt Bridget, her spine ramrod stiff and eyes wrathful slits, gestured to Alexa and Katrina, “has not been besmirched, and Renishaw’s reputation as a scurrilous, untrustworthy bounder reaches far beyond this fabricated tryst.” She stabbed with her fiery gaze. “You would do well to avoid his company, lest people assume your character is lacking as well.”

“Well said, Auntie.” Alexa applauded, and when Minerva’s and Shona’s mouths sagged in disbelief, and Harrison choked on his biscuit and coughed, she clapped louder. Maybe he’d strangle on a crumb. One could hope, couldn’t one?

About Author Collette Cameron… 

Bestselling, award-winning Historical Romance Author, Collette Cameron, pens Scottish and Regency Romances featuring rogues, rapscallions, rakes, and the intrepid damsels who reform them. Mother to three and self-proclaimed Cadbury chocoholic, she’s crazy about dachshunds, cobalt blue, and makes her home in Oregon with her husband and five mini-dachshunds. You’ll always find animals, quirky—sometimes naughty—humor, and a dash of inspiration in her novels.

Her award-winning Castle Brides Series, Highland Heather Romancing a Scot Series, and Conundrums of the Misses Culpeppers Series, as well as her other books, are all available on Amazon and other major retailers.

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Links to Collette’s Website, Books, & Social Media:

SOCIAL MEDIA:

Website   Blog    Twitter   Facebook   Regency Rose Newsletter

Amazon: http://amzn.com/B018F3C1KU

You can connect with her on LinkedIn, Pinterest, and Google+ too. 
Just head to her website for the links.

I hope you enjoy the recipe Collette is sharing with us today on Karen’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 236 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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WHO DOESN’T LOVE SHORTBREAD?
BY COLLETTE CAMERON

Shortbread, a kind of cookie-biscuit, is said to have originated in Scotland as early as the 12^th century, and the first printed recipe is attributed to a Mrs. McLintock in the early 1700s.

In general, the recipe is said to be one part sugar, two parts butter, and three parts flower.

I’m a huge fan of shortbread and when I spy Walkers Shortbread, I’ve been known to grab two or three because I never know when I’ll come across those melt-in-your-mouth wafers again.

Though Walker’s Shortbread comes in several fancy shapes, shortbread typically comes in three: little round flats, finger type biscuits, or a large circle that is cut into triangles called petticoat tails, thought to have been thus named by Mary Queen of Scots in the 16^th century.

This is my grandmother’s recipe. She wasn’t Scot’s but Grandpa was.

Grandma Cameron’s Scottish Shortbread Cookies

My grandmother made these shortbread cookies, and my understanding is the recipe was actually my Great-Grandmother Cameron’s. She immigrated to the United States from Nova Scotia.

Shortbread cookies are my all-time favorite cookies, especially with a cup of tea. I frequently have my characters nibbling shortbread biscuits too.

Ingredients:

2 ½ cups all-purpose flour

½ teaspoon salt

1 cup unsalted butter, room temperature (use high quality butter)

¾ cup powdered sugar

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350F with the rack in the center of the oven.

Combine flour and salt in a bowl using a whisk. Set aside. Beat the butter until smooth. Add the sugar and mix until smooth and creamy. Beat in the vanilla extract. Stir in the flour. Form the dough into a flattened ball and wrap in plastic wrap. Chill for ½ hour or until firm. Roll dough out on a lightly floured surface until ¼ inch thick. Using a floured cookie cutter, cut into shapes. Gently place cutouts on parchment-lined baking sheets and return to the refrigerator for 10-15 minutes. This helps the cookies retain their shape.

Bake for 8-10 minutes. The cookies should be very lightly browned on the edges. Cool on a wire rack.

Store in an airtight container for one week or freeze. Cookies can be eaten plain, dipped in chocolate and sprinkles, or decorated with icing.

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