Stuhler Stortbread By Kristin O’Connor
This Stuhler shortbread recipe is a family heirloom, I believe starting with my great-grandmother but maybe even going back farther than that! My grandma, Arlene, is the youngest of 12. She’s always telling us stories about her childhood, including how every Sunday all the girls would cook for the whole extended family. No one in the family would share this recipe, so one day my great aunt Sister Agnes (a devout nun with a mischievous streak) took secret notes under the table while “helping.”
My grandmother is a huge baker, and every Christmas would make dozens of varieties of cookies to give to friends and family. She would try some new recipes each year, but this shortbread one was always a staple. My mother also adopted this tradition of delivering cookies, and now that I have a family of my own have started doing the same. However, three years ago during my first Christmas in our new home (with a 5 month old baby) the oven door fell off when I was about the put the shortbread dough in!
My grandma will be 88 in June and was just brought to assisted living, which was a necessary step, but has been hard on her, her 7 children and 13 grandchildren. However, sharing happy memories always brings a smile to her face, and for me baking reminds me of her and all the holidays we had together around the kitchen table enjoying this delicious recipe.
Stuhler Shortbread submitted by Kristin O'Connor
- 1 cup butter softened
- 1/2 cup sugar plus 2 tablespoons
- 2 1/2 cups flour
- Pinch salt
- Additional granulated sugar
- Mix dough thoroughly with hands (no mixer!) adding sugar and flour gradually. The dough will be very stiff.
- Shape dough into two logs, cover with additional granulated sugar.
- Wrap and chill overnight.
- Preheat oven to 300 degrees. Slice into 1/4 to 1/3 inch slices, place on baking sheet.
- Bake for 20-30 minutes until golden brown.