Valentine’s Day means cookies My grown up children still expect fancy heart-shaped cookies decorated with pink icing (see post February 10, 2011). Oh dear, this year there’s not enough time for fussy cookie work, but cookies we must have. We’ll consider another favorite— thinly rolled shortbread, cut into heart shapes. These don’t need icing, and a sugar sprinkle before baking will add a touch of glamor.
Shortbread’s the cookie recipe everyone needs to memorize. It takes almost no thinking and with a deft hand is something anyone can manage. So easy—basically three ingredients in the proportion 1, 2, 3: 1 oz. sugar, 2 oz. butter, 3 oz. flour. That’s it! It’s most reliable with a scale, and possible with cups. If you want a touch of vanilla, a dab of scraped from the bean or a few drops of extract will add that extra dimension. Shortbread is best made with salted butter, but if unsalted butter is what’s on hand, add a pinch of fine salt.
Supposedly first made in ancient Rome and popular since Elizabethan times in England, Scotland and Ireland, happily, it’s been passed down to us Americans. Of course we’ve doctored our shortbread with chocolate, ginger, coffee, and other sweet flavors as well as turned it into savories with cayenne, cheese, and rosemary. I still prefer the tried and true plain little cake which never fails to delight—faintly sugary, rich flavor, tender texture. Add shortbread to almost any pudding or ice cream or serve it along with your coffee or tea for a memorable way to bring sweet greetings for Valentine’s Day.
Bake the cookies at 350° 12–14 minutes or until ever so lightly golden. Remove to a cooling rack while still warm. Store in a tin or an airtight plastic box when cool. Makes 3½ dozen.
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