One thing I hope to do this year is try new recipes. I am prone to getting into a bit of a rut when cooking. In early December a sweet customer was here and ate a sugar cookie I had baked. We got on the topic of such treats and she mentioned that she had an excellent recipe for short bread. I asked if she would share it, and sure enough, I found a sweet card in my mailbox a few days ago with a copy of the page from her cookbook.
I thought I'd try a batch tonight. I keep a covered dish with baked treats out for my grooming customers to enjoy with a hot beverage. One great thing about short bread is that it keeps well, so a batch would last me all week (if I could prevent myself from sampling the goodies too hard!)
1 large cup brown sugar (not combined)
3/4 lb. butter (1 lb.)
3 small cups flour (2008 try the original recipe 2 1/2 cups)
Beat butter until soft and fluffy, add sugar, beat again, work in flour by degrees. Work well with hands, then knead on a floured board. Shape into loaf, cut 1/4" thick, bake a few miniutes in a good oven. (350- 20 min.)
I scratched my head a bit over the "large cup" and "small cup" directions. And I was happy to have the time and temperature noted as I hadn't a clue what a "good oven," meant. The penciled notes, changing the amount of flour and butter had me curious, too. I stuck with the recipe as it was printed by the Woman's Institutes.