On St. Patrick’s Day, everyone who’s Irish celebrates, along with many who aren’t Irish but join in the festivities.
If you’re of Scottish descent, you celebrate Robert “Robbie” Burns Day on or around his birthday on Jan. 25. Burns lived from 1759 to 1796 and was a writer, authoring many Scots poems.
Patti’s paternal family is part Scottish. We visited Scotland in 2000 and saw Guthrie castles, homes and gardens, walked on Guthrie Street, and marveled at the Guthrie clan crest, among many others, in a cathedral’s stained-glass window. Scotland, like many countries, has a long history. One thing it’s known for is a variety of foods, a main dish being Haggis. When made in Scotland, it’s flavorful and goes well with several other dishes. However, it isn’t something the average home cook ought to try. But sweets are another story. One of Patti’s favorites is shortbread. When she makes it, she follows a recipe she’s had since the 1950s. It follows.
½ cup butter
½ cup sugar
1 ½ cups flour
Cream butter and slowly add sugar. (I melt it in a saucepan over low heat and dump in all of the sugar at one time). Sift flour as usual. (I don’t sift it). Add 1 cup of flour to mixture and blend together. Put dough on a floured board and knead, adding ½ cup of flour. Knead until dough “cracks.” Roll dough a quarter of an inch thick and cut into squares or use cookie cutters. Pre-heat oven to 275-degrees and bake on a cookie sheet for 50 minutes. Enjoy!
* “I got this recipe when I was in a sixth grade home economics class in the late 1950s, long before I knew that Scotch (a beverage) is produced and enjoyed by Scots (a people). Hence, that title!”
Whatever you celebrate, enjoy be safe!
If you have suggestions or questions for this column, please contact me directly at guthrielarason@verizon.net.
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