Uncle Bub's Shortbread

Hey Ma-

One of the things I really like about this time of year is baking holiday foods that you baked when I was growing-up. I like carrying forward traditions and the stories that accompany them. I've added something to my December kitchen repertoire, though. For the past few years I've baked Grandma's shortbread. The recipe was Uncle Bub's (M's great-great uncle!) and it is incredibly simple and irresistibly good. I like the idea of adding to the tradition I grew up in, bringing in Dad's side of the family and different generations. All of this will yield a bounty of stories for M once she's older. For today she was content to watch the butter cream, fascinated by the whirring sound and whipping motion.

If you haven't made these cookies you should asap. The only advice I'd give is to make a double batch because they really don't last long.

XXOO
-R

Grandma Reynolds' (via Uncle Bub) Scotch Shortbread

ingredients
2/3 c. sweet butter, room temporature
1/2 c. confectioner's sugar
1 1/2 c.+ 2 T. sifted flour
1/2 tspn. salt

method
Preheat oven to 325 degrees. Cream butter, add sugar gradually, beat till fluffy. Sift flour and salt into creamed mix. Blend by hand thoroughly (there really is no other way at this point...). Press mixt into 9" pie tin and pinch edge to form fluted rim. Prick surface with fork. Mark into 16-20 wedges, cutting 1/2 thru dough. Bake till firm when pressed in center, about 35 minutes (in aluminum pan bake on lower shelf, in glass pan on center shelf). Cool in pan. Cut through wedges while warm. Serve once completely cooled.

Ladies and Gentlemen, Get Out Your Recipe Cards

Hello folks:

It's that time of the year again. That time of hanging out with friends and family, staying up late, sleeping in, feeling cozy...and eating lots and lots and lots of food.



In our family there are foods that get made every year. There are gingery treats that appear in each of our homes, chocolate candy that I have to go to my mom's house in order to devour, and my Grandma's shortbread that barely makes it through November here in California. There are also lost recipes, like my Grandy's red cabbage, that we try in vain to recreate since she didn't leave a recipe behind.



The point is this: the holidays are about many things, but one of the main ones--that spans denominations, traditions, families...the list goes on--is coming together over cherished annual recipes. We've been thinking that it would be really cool if during this holiday season we all--that means YOU all, too--shared some of our favorite recipes. We'd love them with a memory attached, we'd love them alone. Just shoot us an email at lifetoldinrecipes@gmail.com and we'll post your recipe to spread the holiday cheer across tables. We can post it anonymously if you'd like, we can credit your great great great aunt Betty...you tell us how you want to share it and that's how it will appear here on the blog. Our idea is to create a big communal holiday cookbook here and a space for us all to come together and pause--however briefly--and reflect on what fortune we find in holiday feasts.



So, get out those recipe cards and send us an email. We can't wait to hear from you. And in the meantime, enjoy these really awesome photos from holidays past of each of us (you're welcome, Ma and John).

XOXO
R