HomeMy WebLinkAboutThe Citizen, 2008-12-24, Page 26BONNIE GROPP
Editor
My memories of childhood
Christmases recall the warmth and
fragrances of country kitchens. Sage
and onion mingling with roasting
turkey; cinnamon, nutmeg and
ginger spicing up the holiday
baking.
The pictures these aromas evoke
are images of family, particularly my
grandmothers. Both were true
country women, keepers of home
and hearth, excellent cooks whose
holiday tables overflowed.
On those tables of course, would
be baking, plentiful and delicious.
And on everyone’s favourites list at
my Grandma Matthews’ home was
shortbread.
There was a reason. Rich buttery,
melt-in-your mouth decadence was
the only way to describe her
shortbread. Most people out there
can create an adequate, even an
excellent example of this Scottish
original, but my German grandma
had turned it into something beyond
perfection.
We all knew there was no way to
compete, so we didn’t. We also
didn’t do without.
For many years Grandma
continued to make her shortbread for
her family. Widowed and living in
her small apartment, she would
spend countless hours, hands deep in
butter and flour (the only way to mix
it!). When she got older and standing
at the kitchen counter became too
much, she would sit with the bowl
on her lap while watching television.
Dozens and dozens of batches
were churned out, then divided to
her grandchildren’s great delight.
My grandmother passed away in
May of 1979. After the loss of a
loved one, seemingly insignificant
things can take on significant
proportions as we all know. Thus as
Christmas approached that year, I
obsessed about shortbread. My
children were young and as it
seemed unlikely they would
remember her it felt imperative that
the tradition continue. It was one
thing I could give her.
Unfortunately, she wouldn’t have
wanted my first few attempts. There
was nothing exactly wrong with
them, but they weren’t deserving of
her name. The problem was that Grandmanever really had a recipe that I knewof. She was one of those this muchof this, a little of that, and a wholehandful of the other kind of cooks. Thus having failed at this
approach I began to seek out recipes
and ultimately hit on a very simple
one about two decades ago that
almost, just almost comes close.
In the years since, cookies have
come and gone from my holiday
baking. Tastes and diets have
changed. But shortbread continues
to be a family favourite.
Which is a good thing, because
each year with hands deep in the
bowl, I think of that tiny woman, and
my heart warms.
ALMOST AS GOOD AS
GRANDMA’S SHORTBREAD
1 1/2 cups soft butter
2 cups unsifted all purpose flour1 cup icing sugar1 cup cornstarch1/2 tsp saltIn a beater bowl, combine allingredients thoroughly with hands.Shape all dough into 1": balls. Run
fork to flatten. Bake on ungreased
sheet at 300° for 20 minutes. Cool
10 minutes. Store with waxed paper
between layers.
I like to add some festive
sprinkles.
PAGE 26. THE CITIZEN, WEDNESDAY, DECEMBER 24, 2008.
Butterfingers
Citizen editor Bonnie Gropp gives her grandson Mitchell a
hands-on lesson in the best method for mixing shortbread.
It wouldn’t be Christmas without shortbread
Traditions
It wouldn’t have been
Christmas without Grandma
Matthews’ shortbread. This
photo was taken Christmas
1975. She is holding her year-
old great-granddaughter, Nicki,
who today makes a pretty good
shortbread herself. (Courtesy
photo)
"For unto you is born this day in the city of David a Saviour,
which is Christ the Lord."
Luke 2:11
In this time of joy our remembrance
of His birth, we join you in prayer
and celebration, offering our
hopes for a world filled with
peace and love. Best wishes
for a healthy, happy holiday.
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you for your patronage in
the past year. We wish to
extend a heartfelt Merry
Christmas and a Happy
New Year to all.
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neighbours, for the goodwill
you've shown towards us this
past year. Please accept our
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holiday season.
Merry Christmas
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