This recipe, and the countless memories associated with it come straight from page 26, REDBOOK March 1989.
This page has a rather peculiar patina that can only be achieved by careless handling with butter, flour and brown sugar-coated fingers. It is one of my most cherished possessions.
This recipe (baked countless times by my mother and myself in my teen-age years) is titled, “Lee Bailey’s Brown Sugar Shortbread”. We made it often, because we always had the ingredients on hand. Ms. Bailey’s recipe calls for pecans, but since we rarely had those, they were easily omitted. (Although, honey we do so love our pecan pie). It requires nothing more than butter, brown sugar, flour and vanilla.
In a bowl, mix:
2/3 Cup softened butter
1/2 Cup brown sugar
1 tsp vanilla
1 1/2 cups flour
Mix until well combined.
Press in a WELL buttered: cake pan or shortbread mold.
Flour your hands and pat the dough into the pan or mold. Randomly pierce the top with a fork.
Bake in a preheated 325 degree oven. Now if you are using a cake pan, it will take longer (say 30 min.) But with the mold I used, I took about 12-15 minutes. They will puff up a bit, and turn golden around the edges when they are ready.
These smell so good. Simple love from the oven!
This Valentine is for you, Mom! Remembering all those late night cookie cravings we shared. I love you so much.
You can eat just one, can’t you? Good. I won’t tell.
What are you making your Mom for Valentine’s Day? I would love to hear!
Comments are lovely, and I appreciate each one!