shortbread



2 cups all-purpose flour
0.5 cup pine nuts
1/2 cup powdered sugar
2 sticks lightly salted butter (i use straus), cold, cut in 1/4 inch slices


baking is not really something i like to get around to all that often. they say it’s precision work and i tend to have a lose hand in the kitchen. inevitably i use a chipped meissen cup and an old coffee spoon for a most meticulous exactitude. my oven keeps shut with a branched stick (dolly parton) and works variant heats left to right.
then again, doing cookies, or in this case shortbread, isn’t exactly rocket science. more flower makes for a drier cooky, generous butter filigrees crispness and powder sugar works sweetness deeper into the dough. and now is the time when folk from the sweet used-to-be love getting a batch of cookies in the mail. so i crank up the cuisine art and grind the pine nuts together with the flower and the sugar, then add the butter to fumble a tight dough. i roll it for a log inside a two gallon zip-lock and freeze the whole thing rigid.




with the oven at about three-fifty i use a knife to saw the stiff log into half inch cuts which bake in about twelve minutes. i will turn the sheet at halftime to make up for variants.

and by now i had a note from a friend that the lot arrived and was promptly devoured.