Grandma's Shortbread

Every Christmas I looked forward to not only seeing my Grandparents in Ancaster but also for the assortment of treats Grandma would put out. There was Bridge Mixture, home-made fudge (which I still don't know how to make) Turtles, nuts of all varieties, hard candy and home-made shortbread. I love home-made shortbread. After learning how to make it Grandma's way I realized I could use this dough in lots of other ways!

• 1 lb soft butter
• 1-1/3 cups granulated sugar
• 1 tsp vanilla
• 5 cups cake and pastry flour
• 5 tbsp all-purpose flour or bread flour (approx)

1. Cream butter gradually while adding sugar.
2. Add vanilla and cream ingredients together.
3. Gradually add flour. If mixing by hand, do one cup at a time as it is easier to get it mixed into the butter. If using a free-standing mixer, keep it running at low speed while adding flour.
4. Press carefully into pans and prick with a fork evenly, all the way through to the bottom of the pan.
5. Bake at 300 F for 35 to 40 minutes or until tiny bubbles appear on the surface and edges are only slightly toasted.
6. Shortbread should be very pale when done. Insert a toothpick. If it comes out clean, it is done.
7. Cool and cut into squares.

Variations:

Cutouts: Roll dough onto floured surface about 1/2 inch thick. Cut with any shape you wish and place on parchment-lined cookie sheet. Bake at 325 F for about 12 minutes. Cookies should be pale in colour and have a toasty looking edge when done.

Ball and Press: Add something to the dough! The Scots made their shortbread with candied peel. I prefer adding violets, lavender, currants, or almonds and rose petals. Make 1-inch balls and press with the base of a glass or cookie press to 1/2 inch thickness. Bake as above.

Thumb Prints: Roll dough into balls. Press thumb or finger into centre 3/4 through making an indent large enough to fill with jam, apple sauce, or mincemeat. Bake as above.