"There is something on the horizon the likes of which we have never seen before....
...on those living in a land of deep darkness a light has dawned..."
My mother was godmother to her daughter, Marie, who became one of my best friends, my "god sister". To this day, Marie and I share a unique bond with each other, a friendship that has lasted through thick and thin. Ishbell gave my mother her the recipe for shortbread one year. Mum made it every year, squishing the tops with silver dragees, then filling up the glass cookie jar with the sugar showered rounds. I used to sneak them at midnight knocking off the silver dragees into the sink, pretending they were marbles...
ISHBELL's SHORTBREAD ( updated with plant butter)
Combine dough well, and press into an ungreased, lined, cookie sheet. I used foil, because I ran out of parchment paper. Works just as well.
-Robert Louis Stevenson (1850-1994)
"From shadows shaken on the snow, I saw Orion in the east burn steadily as long ago.
...the faithful beauty of the stars." -Sara Teasdale(1884-1933)
Melt in your mouth butter cookies. Reminds me of whipped shortbread, only different.
Can make the dough ahead and freeze in rolls till ready to use.
Recipe from my friend, Luci, 10, 3185 kms in the Phillipines. Her dad’s favourite
treat. Thanks, Luci, for sharing it with me.
2 cups flour, 1/2 cup unsalted butter, softened, ½ cup sugar
2 egg yolks at room temperature, 2 tsp good vanilla extract
1/3 cup sugar for rolling dough
"There is magic in long distance friendships..." -Diana Cortes
Lay out all of your ingredients ready to use.
(Room temperature ingredients will blend better
together, and be more stable. The baked cookies will have a
lovely texture, because trapped air expands during baking, making them more tender with good flavour.)
Cream butter and sugar till fluffy and light.
Add egg yolks and extract and mix till combined.
Add flour till just mixed, then combine easily into a roll. This is
beautiful dough.
Roll in plastic wrap and chill. Can also freeze for a later time.
I left the chilled roll of dough out for about half hour till I could
easily scoop the dough. You don't have to roll in sugar, but when baked it gives them this wonderful , crystallized crunch.
Next time I would do larger scoops, because the dough behaves so well
when baking and doesn’t bleed all over.
I baked them about 10 minutes and had to add a couple more minutes
till light golden.
One batch makes just two
cookie sheets of butter cookies. Turn off oven at end and leave the door open a
tad and let them dry out about 10 minutes. It makes them crisper.
Then pile onto a plate and gobble them up with a friend. Or just
gobble them up on your own! These would be nice with additions like peel, or
candied cherries, ginger, dried apricots, etc.