Shortbread Cookies

My youngest cousin is a student at Miami University (Oxford, OH). She's a freshman this year. And, as her Godmother, I have been trying to find time to pull together a care package. Valentine's Day seemed a nice reason.

When I was in college at Ohio State, I lived 25 minutes away, so I didn't get care packages--I just came home. But my roommate Nancy was from Toledo and she got great care packages. Of course, the fact that her mom was a home-ec teacher made them all the better. One care package I remember had homemade shortbread cookies in it. I had never tasted homemade shortbread, but I can tell you that I have not since forgotten them. A few years ago I asked Nancy for the recipe and last night I made them for my cousin. Cut with a heart-shaped cookie cutter and sprinkled with red sugar, they are a beautiful centerpiece for my care package, which was filled with whoopie pies, assorted Valentine candies and Goldfish crackers.

Here's the recipe if you want to try them. They are heavenly.

Lindsay Shortbread (true Scottish recipe)

1 c. butter (no substitutes)

1 c. sugar

2-1/2 c. flour

Cream sugar and butter until fluffy. Add flour and mix until blended. Roll out dough to 3/8-inch on floured surface. Cut with knife or cookie cutters. Sprinkle with decorator sugar if desired (you can also prick them with a fork--all the way through-- if you're just cutting rectangles). Place on baking sheet and bake at 325 degrees for 20 minutes. Do not let brown.