I think the edition was my grandmother's, originally, and dates from the mid-fifties. I'll check when I visit later this month. It's a hardback with a softly gleaming gold cover.
I covet it -- I have a later edition, but it's not at all the same.
It's very simple -- my mom and I have a standing joke where I ask her for the recipe again every year.
Shortbread
1 c butter 1/2 c brown sugar 2 c flour (give or take) 1 egg yolk
Do the usual things, but add the flour gradually until the consistency is "like putty" and don't let any other liquid get in. Roll out about 1/4" thick and cut with a cookie cutter into rustic seasonal shapes. Bake at 325 F.
Don't overhandle and don't add too much flour.
* * * * * *
I can see the point of the cornstarch, but I've never liked the soft whippy shortbread compared to the solid slabs of my youth.
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branchandroot
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Date: 2018-12-11 04:40 pm (UTC)I covet it -- I have a later edition, but it's not at all the same.
It's very simple -- my mom and I have a standing joke where I ask her for the recipe again every year.
Shortbread
1 c butter
1/2 c brown sugar
2 c flour (give or take)
1 egg yolk
Do the usual things, but add the flour gradually until the consistency is "like putty" and don't let any other liquid get in. Roll out about 1/4" thick and cut with a cookie cutter into rustic seasonal shapes. Bake at 325 F.
Don't overhandle and don't add too much flour.
* * * * * *
I can see the point of the cornstarch, but I've never liked the soft whippy shortbread compared to the solid slabs of my youth.