A FREE Read and a Recipe

FREE!

This Classic tale of a dog who lost his way was the favorite of my late partner, Elizabeth Sandra List. In her honor, we are giving away copies this month. Why Not Download one and give it you your favorite child for Christmas. 

Just go to the writewordsinc.com web site 

and order the book as usual!

You will not be charged.

by Eleanor Atkinson

When the time-gun boomed from Edinburgh Castle, Bobby gave a startled yelp. He was only a little country dog—the very youngest and smallest and shaggiest of Skye terriers---bred on a heathery slope of the Pentland hills, where the loudest sound was the bark of a collie or the tinkle of a sheep-bell. That morning he had come to the weekly market with Auld Jock, a farm laborer, and the Grassmarket of the Scottish capital lay in the narrow valley at the southern base of Castle Crag.

ISBN 1-59431-402-0 Children/Animal Stories / Dog / Stories / Bonus

Cover Art by Shelley Rodgerson.

Also Available in RTF and HTML formats.

Scottish Shortbread Squares

Ingredients

• Food Lion
• 6 Washington St
• CAMBRIDGE, MD 21613

• Rite Aid
• 798 Sunburst Hwy
• CAMBRIDGE, MD 21613

• Giant Food
• 11740 Rousby Hall Rd
• LUSBY, MD 20657

• 2 cups butter
• 1 cup packed brown sugar

• 4 1/2 cups all-purpose flour
• 1 tsp. Salt 

Directions

Print  

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream butter, salt and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
3. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. With your hands, press the dough evenly into a square shape on an ungreased Cookie sheet. Score into 3x2 inch squares. Prick with a fork.
4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.