Monday, November 3, 2014


There are times in our lives that are magical, but we often do not recognize them until they are gone. I am not talking about big life events, but the small daily moments that become so dear in reflection. When I peruse my recipe file full of recipes penned by dear friends and family, some of whom are no longer with me, happy memories flood my mind.

I met Kelly many years ago at a party at my neighbor's home. Truth be told I did not want to go to the party because other than my husband and my neighbors I did not know any of the people. It turns out Kelly felt the same way. Her husband knew our neighbors, but she was in the same boat. So after being good guests for a reasonable amount of time the four of us were edging our way toward the front door when we struck up a conversation. Lucky for me that chance meeting turned into a long, beautiful friendship that has greatly enriched my life. It just goes to show the importance of getting into the things we can not get out of, which was my husband's motto. 

I have learned so much from Kelly who is talented in countless ways. I have enjoyed many happy times with her, but my favorite is the delightful ritual of afternoon tea that Kelly introduced to me so long ago. This delicious shortbread is her recipe and the first treat she ever made for me. We sat in her beautiful garden sipping tea, nibbling shortbread and getting to know one another. It began a friendship that will last a lifetime. Unfortunately, we no longer live in the same city and thus cannot enjoy those simple daily pleasures together, but I only have to open my recipe file and close my eyes to remember all those happy times we shared.


1 1/2 cups (12 ounces/345 g) salted or unsalted butter, at room temperature
3/4 cup (150 g) granulated sugar
4 cups (560 g) all-purpose flour

Preheat oven to 325℉ (160℃). Line two baking sheets with silicone baking mats or parchment paper.

Cream butter and sugar thoroughly in the bowl of a standing mixer with a paddle attachment. Add flour one cup at a time and mix well.

Divide dough into fourths. Shape each piece into a round about a 1/2-inch (1.25 cm) thick. Put two rounds on each baking sheet. Cut each round into 6 wedges, but leave together and prick all over with a fork.

Bake for 30-35 minutes until firm in the middle and the edges are lightly browned. Rotate the trays once or twice for even baking. After removing the shortbread from the oven carefully cut through the wedges again. Cool on the trays for 5 minutes then move to a rack to cool completely. The shortbread will keep for several days in an airtight tin.

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