This handwritten shortbread recipe, penned on a 1948 “New Duz” contest card, captures the essence of mid-20th-century American home baking. Made with simple pantry staples, flour, butter, sugar, and egg yolks, it reflects the resourceful and comforting spirit of postwar homemakers. The finely grated fruit zest adds a delicate aromatic twist to the traditional buttery shortbread, making it slightly more refined than the basic Scottish version. This type of shortbread was often enjoyed with tea or coffee, symbolizing warmth, hospitality, and home comfort during an era when baking was both a necessity and an art form.
Ingredients
- 1 lb butter ( or margarine)
- 5 cups flour
- 1 ⅓ cups powdered sugar
- 3 egg yolks
- 2-3 oranges (finely grated rind of)
Instructions
Step 1: Cream Butter and Sugar
- In a large bowl, cream together the butter (or oleo) and sugar until light and fluffy.
Step 2: Add Egg Yolks
- Beat in the egg yolks one at a time until well incorporated.
Step 3: Add Flavoring
- Stir in the finely grated orange rind to infuse the dough with citrus flavor.
Step 4: Add Flour
- Gradually add flour, mixing until a soft, pliable dough forms. Avoid overmixing.
Step 5: Shape and Chill
- Shape dough into logs or press into a lightly greased pan. Chill for 15–20 minutes for easier slicing.
- Step 6: Bake
- Preheat oven to 325°F (165°C). Bake for 25–30 minutes, or until edges are lightly golden.
Step 7: Cool and Serve
- Cool completely before slicing into bars or squares. Serve plain or dusted with sugar.
Tips
- Use softened butter for easier creaming and tender texture.
- If dough is crumbly, knead gently by hand until it just comes together, do not overwork.
- Chill dough 20 to 30 minutes for cleaner edges when cutting shapes.
- Add a pinch of salt if using unsalted butter to enhance flavor.
- Roll and cut into fingers or wedges, or press into a pan and score before baking.
- For traditional Scottish style, dock dough with a fork to prevent puffing.
- Dust finished cookies lightly with confectioners’ sugar if desired.
- Substitute lemon rind for orange rind for a citrus variation.
- Bake until pale golden, do not overbrown to keep a tender crumb.
- Store in an airtight tin; flavor improves after a day.
Nutrition
Calories: 230kcalCarbohydrates: 23gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 35mgPotassium: 25mgFiber: 0.5gSugar: 9gVitamin A: 420IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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