"Adventures in Cooking..."

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!)

The cookbook is actually titled, Adventures in Cooking,  For home and Country. It was published in 1958 by the British Columbia Woman's Institutes.  There are penciled annotations next to the recipe in question.  Some I can make out, some I cannot. But here is what it says, (readable pencil notes in parenthesis.)

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. 

The dough was smooth and pleasant to work with. 

Creating 1/4 inch slices was a bit more difficult.

The end result?  Delicious.  Buttery, crisp and rich, with a flavor that suggests one should have just one more.  Or maybe two.