The 12th Day of Cook­ies

Winnipeg Free Press - Section G - - ARTS & LIFE - ALI­SON GILLMOR

SENT in by L. Dale Guy, this recipe for clas­sic short­bread cook­ies orig­i­nated at Hy­croft House in Van­cou­ver and was pub­lished in the ever-re­li­able Cana­dian Liv­ing mag­a­zine.

Over the last two weeks, we have fea­tured 12 cook­ies, but there were many, many more sent in. Thank you so much to ev­ery­one who took the time and trou­ble to share their fam­ily favourites. I wish I could have pub­lished (and tasted) them all. May ev­ery­one en­joy happy hol­i­days, and good bak­ing, in the weeks ahead. To see last year’s recipes, and this year’s col­lec­tion, go to wfp.to/cook­ies mixer un­til fluffy. Grad­u­ally beat in corn­starch, 15 ml (1 tbsp) at a time, then the sugar the same way. With a wooden spoon, beat in the flour 60 ml (¼ cup) at a time. On a lightly floured sur­face, roll out dough to just un­der 2 cm (¾ in) thick­ness. Us­ing small floured, fluted cookie cut­ter, cut out cook­ies, place on trays or sheets lined with parch­ment pa­per; prick each 3 times with a fork. Freeze un­til firm. (At this point, cook­ies can be trans­ferred to freezer bags and baked within 1 month.) Pre­heat oven to 140C (275F) and bake for 40-50 min­utes un­til firm to the touch and just slightly brown. Let cool on racks. Can be stored in air­tight con­tainer at room tem­per­a­ture for up to 2 weeks. Makes about 2 dozen.

Tester’s notes: I ad­mit I have made and en­joyed a lot of nou­veau short­bread in my time: I’ve added choco­late and cit­rus and gin­ger and nuts and dried fruit and tof­fee bits to short­bread dough. But I love the pu­rity and sim­plic­ity of this old-school Scot­tish short­bread. With ab­so­lutely no ad­di­tions, it’s ten­der, but­tery and not too sweet. I also like the stern speci­ficity of the recipe: L. Dale Guy says you ab­so­lutely must beat in the flour us­ing a wooden spoon, and you have to bake the cook­ies from frozen.

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