I like to think my mother was quite good at a lot of things. In saying that, I think she was really good at sorting and storing her recipe collection. I always remember a plastic green box, along with a fancier wooden box, sitting near the stove with index cards full of recipes. From Christmas punch to Yorkshire pudding, everything was there. Easily readable, and always straight forward. I don’t think I have the patience now a days or the necessary hand writing skills to make such elegant cards. Most of the cards are stained with baking fats, or smudges of chocolate, but a few were rewritten before she passed and left in a clean, glorious fashion. Just like this one.
I know it’s a matter of opinion, but these are really good. Warm or cold. With rum or eggnog. For dessert or for a snack. Plus, they always make me think of my mom. Which at this time of year, is a present in itself. Love.
Basic Shortbread Dough (in my mom’s words)
1.5 cups soft butter
2 cups sifted all-purpose flour
1 cup icing sugar
1 cup corn starch
1/4 tsp salt
In a beater bowl, combine all ingredients. Work with hands.
Shape all the dough in 1 inch balls
Bake cookies on ungreased cookie sheet 2″ apart.
Flatten balls with fork.
Bake at 300F for 20 minutes
Let cool 10 minutes before carefully removing to racks.
Store in tight fitting container.
Makes about 4 dozen.