My Gramma (my mom’s mom) wasn’t the only one with cooking skills in the family. My Nana (my dad’s mom) also had some chops in the kitchen.
My Nana was born and raised in New Zealand, and met my Grandfather when he was on R&R during World War II. She sent him the BEST photos when he was away fighting.
After the war, my Nana took the War Bride ship over to America. She brought with her recipes from her own mother and grandmother, and she passed them on to my Aunt Lynn, who has now passed them on to me! I tackled her Scottish Shortbread Cookies because they only have four ingredients. I figured that made it hard for me to mess up.
Nana’s Scottish Shortbread Cookies
2 sticks of butter, softened
2 cups of flour
1/2 cup powdered sugar
1/2 tsp salt
Cream together the butter and powdered sugar. I am finally using the mixer!
Add one cup of flour to the butter/sugar mixture. I mixed with my hand, like my Nana used to, but you can also use a mixer on low using the ceramic mixing tool.
Add the remaining flour and salt and mix it more. Man, I need lipstick.
Flour your board. I…don’t have a board. So I used the counter. I’m a regular MacGyver.
Put flour on your hands, too.
Gently pat out the mixture until it’s about 1/4 of an inch thick.
SOMEONE was supposed to help me with that part.
Using a knife, cut the cookies into bars.
Prick the cookies two to three times with a fork.
Bake at 325 degrees for about 20 to 25 minutes.
Take a nap. Cookie making is hard work.
I had my dad join Mike and Annie for the taste test, since it is his mom’s recipe…
…and they all liked them! My dad said they tasted just like he remembered.
Annie loves cookies.
My aunt says to store the shortbread cookies in an air-tight tin. I didn’t do this…because the cookies were gone in an hour!
- 2 sticks of butter, softened
- 2 cups of flour
- ½ cup powdered sugar
- ½ tsp salt
- Cream the butter together with the powdered sugar.
- Add 1 cup of flour ro the butter/sugar mixture and mix with your hand.*
- Add the remaining flour and the salt and mix with your hand.*
- Pat out the mixture on a well-floured board to about ¼ inch thick.
- Cut into square or rectangle bars.
- Place on an ungreased cookie sheet and prick cookies with fork 2 or 3 times. This is for the Scottish look.
- Bake at 325 for about 20-25 minutes