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 Nancy's Shortbread 2 cups all purpose flour 1/2 cup sugar 1 cup butter Cream butter and sugar. Sift in flour. Knead well. Roll into logs and cover with wax paper. Refrigerate for 3 hours. Cut cookie from roll (1/4" - 1/2" thick). The recipe says bake @325 for 15-20 min, but mine took about 30 min before I saw a little bit of browning which is how I like it. For these I also added raspberry jam by pressing the ball of a teaspoon into the tops of the cookie dough and placing a small dollop of jam on top before putting them in the oven. This Christmas season I've received a number of cards in the mail from my mom containing family holiday recipes; pretty special. One of them was my great aunt Nancy's shortbread. I tend to assume that anything as good aunt Nancy's shortbread is probably really hard to make well, but this recipe is quite possibly the simplest recipe ever with only three ingredients: butter, sugar and flour. And so delicious; Crisp on the outside, chewy on the inside (with or without jam on top). With that said butter is the main ingredient, so since I don't have any will-power when it comes to treats there has been a lot of tummy aches and heartburn around the house lately ;) Also a lot of scenes that look like this: Me, as I walk into the room to present Danny with my first ever batch of fresh baked shortbread: (in a sing-song voice) "I know how to make shortbread!" Danny: (echoing my tune) "I hope you like man-boobs" Happy Holidays, xoJanna
 photo: Annalie Young My dear friend Annalie Young who is a very talented photographer maintains a blog here where she showcases her work; wedding, personal as well as some really great creative stuff (well, it's all creative), like this week's advent calendar which she made herself from her personal stash of origami paper. I love that her blog is full of beautiful images of varying nature, all of which belong to her. Right now my fave is this diptych of a cow she met in the Netherlands at the beginning of the year.
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About me:
I'm a west coast Canadian gal who after completing a BFA in Fibres at Concordia University in Montreal moved to the New York metropolitan area where I am pursuing my art practice while learning the ropes of motherhood.
June 2021
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