Saturday, 9 November 2013

Nanny's Shortbread Cookies

This recipe originally comes from my grandmother (dad's mom) and I remember having these at Christmas time as long as I can remember. After us kids all moved out of the house, my mom continued to make these and other favourite holiday treats and provided us with care packages to take to our new homes.  And she always makes them at least a month ahead, stores them in a tin and let's them sit in a cool area to "mature".  I thought they would go bad since butter is a main ingredient but it's quite common.

There are much easier shortbread cookie recipes, especially the drop cookie style.  This rolled version requires a delicate hand but I think it is worth it, even if only for aesthetic reasons.  Docking the dough (poking them with a fork) is mainly aesthetic as well, although some people believes it helps maintain the shape by preventing the dough from puffing up too much during cooking.

The original recipe as given to me by my dad:

1 cup butter
1-1/2 cups flour
2/3 cup Roger’s Golden sugar (packed)*
1/2 cup cornstarch

Cream butter and blend in sugar gradually until fluffy. Mix in flour and cornstarch. Turn onto floured surface and knead in another 1/2 cup of flour. Roll 3/8” thick on floured cloth, cut and bake at 3000f for approx. 20 minutes.
Really, any light brown sugar will do. But this is how it was written out by my grandma.  She got the recipe from a 1938 or 1939 edition of Ladies Home Journal  (it must have been sponsored by Roger's).

And here it is 75 years later still a family tradition.   I would love to know if anyone else has old family recipes still being used (especially ones you are willing to share!).

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