My husband and I were gifted a cook book when we were married, hand written with love by his wonderful Grandma Seaman. Within it is this shortbread recipe, passed on from his Great-Grandma.
Even more special is Grandma’s written comment “I won a prize three different times with this recipe at the Creston Fair.”
I love how food connects us with family. So, we invite you to give this (award winning!) recipe a try.
The instructions are a little vague, as many recipes can be when passed down through the generations. I have provided the original measurements for authenticity, with metric conversions.
Preheat oven to 325 °F (160°C).
Knead thoroughly with hands.
Roll on floured surface. Cut into fancy shapes- bells, stars, Christmas trees etc
Bake but watch closely, as shortbread is not supposed to become “browned”.
Decorate with icing, coloured sprinkles or chopped nuts if you like.
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