Parting gift: Bonnie Stern’s favourite shortbread cookie recipe.
Bonnie Stern’s shortbread cookies
When I started writing this column, eating and cooki ng were much simpler. There wasn’t the distraction of social media, chasing the next best chef or photographing our latest meal. We are all working harder than ever and often longer hours with less time to cook. Cooking shows and competitions entertain and inspire but can also intimidate us. Everyone seems to be following a different diet which makes home cooking and entertaining a challenge. At the same time, it’s become quicker and easier to pick up fast food, go to one of the restaurants featured on social media or order in with apps like UberEATS.
But I have faith that home cooking will never disappear and in fact will enjoy a revival. Farmers’ markets are flourishing, more people want to know what’s in their food and where their food comes from. It’s exciting to live in a multicultural Canada where we can cook a different cuisine every night and easily find the ingredients we need. New equipment and time-saving innovations such as instant pots and meal kits are helping us rediscover the satisfaction of serving dinner. And most importantly, there’s a new generation that loves to cook.
I have always believed that real magic happens when people cook and eat together. Food nourishes us, makes us happy and most of all, unites us.
After 17 years this is my last column for the National Post.
I am happy that every week I was able to show that home cooking really isn’t hard or complicated. Although I originally trained as a chef, I have always been passionate about t eaching people to cook and the tradition of home cooking. If I have encouraged you to explore new tastes, to cook more healthfully, or to just simply be together around the table at home more often, I am glad.
Thanks to the editors and photographers I work with at the National Post. But most of all, dear readers, I am honoured that you cook my recipes and welcome me into your kitchens. I am looking forward to working on new projects like my next cookbook and offering more culinary vacations and workshops.
Here’s one more recipe:
What better recipe represents the holidays than shortbread. This is one of the most requested recipes from this column and the one I make every year for family and friends.
To shape the cookies, as seen in the photo, I used an old cookie press that Lillian Kaplun, a beloved Toronto cooking teacher, invented many years ago. It was inspired by the pattern on her potato masher. You can use the bottom of your potato masher, if appropriate, or the bottom of a glass or a fork — dipped in flour or sugar to prevent sticking.
Fruit sugar is sometimes called instant blending sugar or caster sugar. You can buy it or make your own by processing regular granulated sugar in a food processor for about 30 seconds.
Note: I have also made these successfully with Cup4Cup gluten free flour. ❚ ❚ 2 cups salted butter ❚ ❚ 1 cup fruit sugar (see intro) ❚ ❚ 3 ¼ cups all-purpose flour ❚ ❚ ½ cup rice flour 1. Cut butter into chunks and place in the bowl of a stand mixer. With the paddle attachment, beat butter until light. Add sugar gradually and continue to beat until creamy.
2. In a large bowl whisk allpurpose flour with rice flour until well- combined. Add to butter mixture and stir in by hand or on low speed just until flour is incorporated.
3. Shape dough into 1” balls. Place on baking sheets lined with parchment paper. Press down with a cookie press or see intro for other options.
4. Bake in a preheated 300F oven 25 to 35 minutes or until very lightly browned but still very pale. Cool on racks. Makes about 60 cookies.