Summary
It turns out that the story was part of the newspaper's annual Pennies from Heaven campaign, and was written by sports writer Ashley Prest. She told the story of her childhood memories of Christmas and the shortbread, and how she rediscovered the recipe years later with her own daughters, and wanted to share her family's recipe with others. Here it is again today in time for Christmas baking. Thanks to Eileen Cruden, Ollie Bartkow and Doris Martin of East St. Paul.
Taste Tester Notes: This easy recipe makes delicious, buttery, melt-in-your-mouth shortbread. I used unsalted butter that I let soften at room temperature first, and a stand mixture to cream ingredients very well. I rolled the dough into approximately 1-inch balls, which made 41/2 dozen 11/2-inch baked cookies. I tried baking the first pan at 140 C (275 F) and after 20 minutes they were still not done, so I increased the temperature to 160 C (325 F) and baked for a few more minutes. The second pan I baked at 150 C (300 F) for about 17 minutes. You can keep these plain, or flavour or decorate as desired.Taste Tester Notes: A very buttery and light, delicate shortbread. I used unsalted butter that I let soften at room temperature first. A stand mixer easily whips the mixture to an almost white froth-like consistency. The dropped dough will spread out as it bakes to make a circular cookie. These cookies are more fragile and once baked can be packed between layers of wax paper to store. Makes about 5 dozen 2-inch cookies.See the full content of this document
Extract
The Long and Shortbread of the Story Is...
Joanne Riddell of Morden had written that she had misplaced a story and recipe that was in the Free Press a couple of years ago about a mother and her two daughters making shortbread.
It turns out that the story was part of the newspaper's annual Pennies from Hea...See the full content of this document
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