Raising Our Spirits

Yesterday was kind of, well, let’s just say “underwhelming” and let it go at that.  I did get an invitation for us to wander through a local garden, and it seemed miraculous on a sunny morning…our first time out in a month so excitement was high…

we risked a drive-through coffee…

and while out wandering in the car, we saw a friend who gave us two fresh eggs from her chickens (thanks MLZ).

I thought maybe we should eat the eggs for lunch and they were yummy…

bright yellow yolks…

and I HAVE found the yummiest shortbread recipe, after many test runs…

This comes from Melissa Clark at the New York Times and it by far the easiest…a “one-bowl version” she calls it.

2 cups flour

1/4 cup rice flour or cornstarch or just more all-purpose flour if you don’t have these…I used cornstarch

1/4 cup sugar

1/2 tsp salt

1 cup melted unsalted butter (if all you have is salted butter, reduced the salt to a pinch)

additional sugar for the top (I used turbinado because I have it on hand)

Combine all dry ingredients with a whisk.  Melt butter in microwave (or stove-top but that get a pan dirty)

Stir butter into dry ingredients

Using an 8 or 9 inch square pan lined with paper (no need to grease pan due to BUTTER!) press dough into pan.  (I like to use a fork around the edges and then use the tines to mark the pieces as it makes cutting easier later.)  Bake at 350 for 40 minutes.

As soon as it comes out of the oven shower the top with more sugar.  Use a butter knife to cut into bars while still hot to avoid crumbling (this is a great hint…no cutting mess).  These are just sooo tender and yummy.  Next time I’ll add ginger and chopped caramelized ginger..but you could add lemon zest or vanilla or cardamom…whatever you like or have on hand…

Keep in touch

 

 

 

 

18 Comments

  1. You have absolutely made my mouth water…what a fabulous recipe. Your outing sounds very satisfying, as well. I’m at the beach. A change of scene seemed just what a doctor would order.

  2. O bon! i too made that shortbread recipe from melissa clark! we have 1 piece remaining over 2 1/2 days. i debated some lemon zest, but followed her preference for simplicity. good warm but even better cold… well, good both ways.

  3. what a daily delight to read your musings. thanks for the bright light and something fun to look forward to. can’t wait to bake some shortbread!

  4. What a lovely scrumptious day. A walk through “the” garden and gorgeous blooming plants plus an enviable lunch and those EGGS resting on in that adorable little dish. I love little dishes. Uplifting.

  5. Oh that shortbread does look soooo good! But I must wait for a treat…still trying to reach a goal by May 13th..the day we all were to fly off to Italy…. getting close!!✈️✈️✈️XXX

  6. I made the shortbread today using hazelnut flour as the extra 1/4 cup. Forgot to sprinkle the additional sugar on top but we like things that are less sweet. Yum. Very similar to the recipe I sent you, but much easier to prepare in the pan.

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