shortbread cookies

"What's for Dinner Honey?"

Signe and Betsy must see each other most days.  Signe perusiing the aisles at the Fruit Center, deciding what to make her family for dinner, and Betsy, always ready with a menu suggestion and a new product to try.

This recipe is from Betsy's copy of  "The Common Sense Kitchen Cookbook - A Treatise on the Art of Cooking Every Variety of Food in Common Use in a Palatable and Digestible Manner at a Reasonable Cost"  the copyright is 1870  published by Hurst & Company, 123 Nassau Street, New York New York.

Her grandmother gave the book for a wedding present. It was her mothers Mrs. W.H.Swinton before her.  There was a recipe from her great grandmother handwritten inside.

Her Nana said the recipe had 18th century roots and she's pleased to pass it on to the 21st.

Betsy's Shortbread Cookies

Bake at 325 degrees for 8 to 10 minutes

2 cups flour
1 cup butter
3/4 cup cane sugar
ground cardamom [to sprinkle evenly- I would guess about a teaspoon]

Mix and knead together keeping ingredients cold.  Pat to 1/2 inch thick. Cut into rounds and place on un-greased cookie sheet.  Prick with fork.  Sprinkle with cardamon and bake until golden brown around the edges

Place on a paper towel on a rack or plate. to absorb the butter.  These should be a bit crispy but melt in your mouth.

 

*We thought  that we might show you photos of Betsy's extremely tall Christmas tree - so tall that she has to put ornaments on the top with a fishing pole... but we didn't.  Filled top to bottom with ornaments collected over centuries- each one with a history and a wonderful story.  You'll have to ask Betsy yourself...