Wow!

Tom mentioned first thing this morning that you'd posted a refined recipe. Funny thing, just a couple days ago I printed out another copy of the recipe we used a couple years ago with the intent of getting another bottle of sherry (my booze budget these days is miniscule) so I can make them. Telepathy strikes again!

I prefer granulated sugar instead of powdered sugar in these as well as other shortbreads. I like the texture better. It's interesting -- when I made them from your original recipe, I tried several sizes and thicknesses to see what baked up the best. I rolled out the dough instead of slicing off a roll (hmmm...hope I can cut them consistently thin when I try this) and founded I liked the very thin ones of the smaller size best -- same size diameter as the paper towel roll.

Well, I guess Curmudgeon needs to put sherry on his shopping list for me -- real soon now!

And, since I'm still between jobs after breaking my arm last December, I actually have a bit of kitchen time available (in between physical therapy sessions, exercises, and job search tasks).

Have you written a book on savory shortbreads since we were last in contact?

Thanks again! Glad I could be inspiration for what is a very tasty delight!

Linn