May 12, 2015
It’s hot, and you’re hungry. The heavy workload delayed lunch. Finally, alone with your lunch box, there next to your big salami sandwich are three chocolate shortbread bars with the cool orange cream. Your mother taught you that dessert comes last, but life is too uncertain, so you reach for the Paradise Bars first. The orange is cool and smooth; the chocolate shortbread is rich. The buzz in your head quiets, as that elusive spot has been hit hard. Good thing you’re alone now that your tough exterior has been compromised. Your secret is safe with me.
One more note before we begin, I have given this recipe to you almost verbatim from Rose Levy Beranbaum’s Rose’s Christmas Cookies . Even though I’ve rearranged the instructions and added a few notes and reminders from my experience, Rose has the details very well covered.
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In Scotland, it is said that the best shortbread is mixed with the fingers and that each person’s fingers lend something distinctive and special to the finished cookie. The texture is more delicate. I’ll leave this with you.