When I saw this recipe I assumed it would be like my grandmother’s recipe, but it wasn’t. There is nothing wrong with that mind you. This is a very simple recipe. I decided that since it was so simple I might as well add chocolate! Everything is better with chocolate I was surprised on how tasty it was, this book is really reminding me of how good simple foods can be. It seems like now a days people keep on adding ingredients to make things better. Even I do it. However, if you have some quality to your ingredients, your end product should just shine.
pg 128, The Laura Secord Canadian Cookbook
Shortbread and shortbread cookie recipes are handed down from mother to daughter, from generation to generation. The brown sugar version gives a slightly crunchier shortbread. The variation from Prince Edward Island was developed by combining the Scotch shortbread with teh standard rolled cookies.
Preaheat oven to 300 ˚ F.
Cream until very light:
1 cup butter (margarine)
1/2 cup fruit sugar
2/3 cup lightly packed brown sugar
Beat until light and fluffy.
Sir in gradually:
2 1/4 cups all-purpose flour
Knead well to blend in last of flour. Chill for 30 minutes. (I chilled overnight)
Roll dough out on lightly floured surface 1/4 inch thick and cut into fancy shapes or squares, or roll into two circles 1/2 inch thick. Prick with fork.
Bake on ungreased baking sheet in 300˚ oven for 18 to 20 minutes, or until set but not browned. Allow 1 1/2 baking time for circles.
Replace sugar with 1/4 cup sifted icing sugar and 1/4 cup lightly packed brown sugar and add 1/2 teaspoon vanilla. Roll dough out and cut into cookies. Bake as above.